Savory Sheet Pan Lemon Balsamic Chicken and Potatoes Recipe
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Author:souzanfood
Total Time:55 minutes
Yield:4 servings 1x
Description
Discover a quick, savory recipe for Sheet Pan Lemon Balsamic Chicken & Potatoes. Perfect for weeknight dinners, packed with flavor! 155 chars
Ingredients
Scale
4 boneless, skinless chicken breasts
1 lb baby potatoes
1 lemon (zested and juiced)
1/4 cup balsamic vinegar
3 tablespoons olive oil
2 cloves garlic (minced)
1 teaspoon dried oregano
Salt and pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, whisk together the lemon juice and zest, balsamic vinegar, olive oil, minced garlic, oregano, and a healthy pinch of salt and pepper.
Add the chicken breasts to the marinade, ensuring they are well-coated. You can marinate for 30 minutes if desired.
Wash your baby potatoes and slice them in half if they are larger.
Place the marinated chicken breasts on one side of a large baking sheet and the potatoes on the other. Drizzle any leftover marinade over the potatoes.
Roast in the oven for 35-40 minutes or until the chicken is cooked through and the potatoes are tender, checking at the 30-minute mark.
Optional: Broil for the last 2-3 minutes for extra crust on chicken or crispy potatoes.
Let it rest for a few minutes before serving with fresh herbs and lemon slices.
Notes
This Sheet Pan Lemon Balsamic Chicken and Potatoes blends juicy chicken covered in a zesty marinade with perfectly roasted baby potatoes, creating a wholesome, comforting meal perfect for any day.
