Sheet Pan Lemon Balsamic Chicken and Potatoes
Experience the delightful flavors of Sheet Pan Lemon Balsamic Chicken and Potatoes, a dish that brings together succulent chicken and tender baby potatoes, all infused with zesty lemon and rich balsamic vinegar. This one-pan wonder is not only incredibly easy to prepare but also perfect for busy weeknights or special gatherings. As the chicken roasts to golden perfection alongside caramelized potatoes, the aromatic herbs create an inviting aroma that fills your kitchen. With minimal cleanup and maximum flavor, this recipe will quickly become a staple in your home.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 pound baby potatoes (halved)
- 6 boneless skinless chicken breasts or thighs
- 4 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh chopped oregano
- 6 garlic cloves (chopped)
- 2 tablespoons lemon juice
- 1 cup mixed chopped fresh herbs (dill, basil, thyme)
- Salt and black pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Toss halved baby potatoes with 2 tablespoons olive oil, salt, and pepper on a baking sheet.
- In a bowl, mix remaining olive oil, balsamic vinegar, Dijon mustard, oregano, garlic, lemon juice, and seasoning. Coat chicken in this marinade.
- Nestle marinated chicken around the potatoes on the baking sheet.
- Roast for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C) and potatoes are golden.
- Serve with Tzatziki sauce and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg