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SHEET PAN LEMON BALSAMIC CHICKEN centered hero view, clean and uncluttered
Yesica Andrews

Sheet Pan Lemon Balsamic Chicken Easy Weeknight Dinner

This Sheet Pan Lemon Balsamic Chicken is a flavorful and effortless easy dinner perfect for any weeknight meal. Featuring juicy chicken breasts and tender baby potatoes all baked together in a tangy balsamic lemon marinade, it makes a fantastic family dinner option. Enjoy this simple sheet pan chicken recipe with delicious lemon and balsamic notes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 lb baby potatoes halved
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 tablespoons honey
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

  1. Set your oven to preheat at 400 degrees Fahrenheit or 200 degrees Celsius.
  2. Combine the balsamic vinegar, olive oil, honey, minced garlic, oregano, salt, and pepper in a mixing bowl and whisk until fully blended.
  3. Add the chicken breasts and halved baby potatoes to a large sealable bag or bowl and pour the marinade over them; seal the bag or cover and let everything marinate for at least half an hour.
  4. Arrange the marinated chicken and potatoes evenly on a sheet pan without overlapping.
  5. Roast the chicken and potatoes in the oven for between 25 and 30 minutes until the chicken is cooked through and the potatoes are soft.
  6. Sprinkle fresh parsley on top before serving to add a burst of color and freshness.

Notes

  • For deeper flavor, try marinating the chicken and potatoes overnight.
  • You can also toss in additional veggies like bell peppers or green beans to the sheet pan.
  • Ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption.