Sheet Pan Lemon Balsamic Chicken and Potatoes
Indulge in a vibrant mix of flavors with this Sheet Pan Lemon Balsamic Chicken and Potatoes recipe. Juicy chicken breasts are marinated in a tangy lemon-balsamic mixture, complemented by crispy baby potatoes, all roasted to perfection on one easy-to-clean sheet pan. This dish not only delights the palate but also fills your kitchen with an irresistible aroma, making it ideal for busy weeknights or special gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 lb baby potatoes, halved
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/4 cup balsamic vinegar
- 4 garlic cloves, minced
- 3 tbsp olive oil
- 2 tsp fresh rosemary or thyme, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and spray a large sheet pan with nonstick cooking spray.
- In a bowl, mix lemon juice, balsamic vinegar, minced garlic, olive oil, salt, pepper, and herbs until well combined.
- Place chicken breasts on one side of the sheet pan and pour half of the marinade over them. Let it soak while preparing the potatoes.
- Toss the baby potatoes with the remaining marinade and spread them on the other side of the sheet pan.
- Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C) and potatoes are golden brown.
- For extra crispiness, broil on high for an additional 3-5 minutes if desired.
- Let rest for 5 minutes before serving.
Nutrition
- Serving Size: 1 chicken breast with potatoes (approximately 8 oz total)
- Calories: 360
- Sugar: 2g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 100mg
Keywords: Marinate chicken for at least an hour; overnight is even better for deeper flavor. Feel free to add seasonal veggies like carrots or asparagus for added color and nutrition. Leftovers can be stored in an airtight container in the fridge for up to three days.