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Sheet Pan Lemon Balsamic Chicken and Potatoes

Sheet Pan Lemon Balsamic Chicken and Potatoes
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Indulge in the vibrant flavors of Sheet Pan Lemon Balsamic Chicken and Potatoes, a quick and delectable meal that brings fresh tastes to your dinner table. This one-pan wonder combines juicy chicken with tender baby potatoes, all infused with a tangy lemon-balsamic marinade. Perfect for busy weeknights or casual gatherings, this dish not only delights the palate but also makes cleanup a breeze—allowing you more quality time with your loved ones. In just under an hour, you can enjoy a satisfying meal that’s versatile enough to accommodate various dietary preferences. Whether served for family dinners or meal prep, this recipe is sure to become a staple in your kitchen.

Ingredients

Scale
  • 1 pound baby potatoes, halved
  • 6 boneless skinless chicken breasts or thighs
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 6 garlic cloves, chopped
  • Fresh herbs (dill, basil, or thyme)
  • Tzatziki sauce and feta cheese for serving

Instructions

  1. Preheat your oven to 425°F.
  2. Toss halved baby potatoes with 2 tablespoons of olive oil and season with salt and pepper on a baking sheet.
  3. In a bowl, combine 2 tablespoons olive oil with balsamic vinegar, Dijon mustard, oregano, paprika, garlic, shallot, salt, pepper, and chili flakes; coat the chicken thoroughly.
  4. Arrange marinated chicken around the potatoes on the baking sheet and bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F.
  5. While baking, mix remaining olive oil with lemon juice and fresh herbs in a bowl.
  6. Once cooked, serve chicken topped with herby olive mixture alongside Tzatziki sauce and crumbled feta.

Nutrition

Find it online: https://kitchensecretstips.com/sheet-pan-lemon-balsamic-chicken-and-potatoes/