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–+ servings
Sheet Pan Lemon Balsamic Chicken and Potatoes

Easy Sheet Pan Lemon Balsamic Chicken and Potatoes

This Sheet Pan Lemon Balsamic Chicken and Potatoes is a flavorful one-pan dish, effortlessly bringing restaurant-quality dining to your home.
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Prep Time 10 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken and Potatoes
  • 4 pieces boneless, skinless chicken breasts approx. 1.5 lbs
  • 4 cloves fresh garlic minced
  • 1 lb baby Yukon Gold potatoes halved
  • 3 tbsp extra virgin olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 3 tbsp aged balsamic vinegar
  • 2 tsp dried thyme
  • 2 tsp dried oregano
  • Salt to taste
  • Pepper to taste

Equipment

  • Large sheet pan
  • bowl

Method
 

Cooking Steps
  1. Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
  2. In a bowl, whisk together olive oil, lemon juice, balsamic vinegar, garlic, thyme, oregano, salt, and pepper.
  3. Coat chicken breasts thoroughly in the marinade and let sit for at least 30 minutes.
  4. While the chicken marinates, prepare the potatoes by tossing them in olive oil, salt, pepper, and oregano.
  5. Place marinated chicken in the center of the sheet pan and surround it with seasoned potatoes.
  6. Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C) and potatoes are golden brown.
  7. For extra flavor, broil for an additional 2-3 minutes before serving.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 45gProtein: 32gFat: 14g

Notes

Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for optimal texture.

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