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Sheet Pan Lemon Balsamic Chicken and Potatoes

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A simple and flavorful sheet pan meal featuring tender chicken and buttery baby potatoes with a zesty lemon and balsamic glaze.

Ingredients

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  • 4 boneless, skinless chicken breasts
  • 1 pound baby potatoes, halved
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the chicken breasts with olive oil, balsamic vinegar, lemon juice, lemon zest, minced garlic, thyme, rosemary, salt, and black pepper until well coated.
  3. On a baking sheet, arrange the halved baby potatoes and drizzle them with a little olive oil, salt, and pepper.
  4. Nestle the marinated chicken breasts among the potatoes on the baking sheet.
  5. Bake for about 50 minutes, until the chicken is cooked through (internal temperature should reach 165°F) and the potatoes are tender.
  6. Once cooked, sprinkle freshly chopped parsley over the chicken and potatoes.
  7. Serve immediately, ensuring chicken and potatoes are evenly distributed on each plate.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently.

Nutrition

Find it online: https://www.nailzspa.com/sheet-pan-lemon-balsamic-chicken-potatoes/

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