Sheet Pan Lemon Balsamic Chicken and Potatoes
This Sheet Pan Lemon Balsamic Chicken and Potatoes is an easy, flavorful dinner that comes together on one pan with minimal cleanup. Tender chicken breasts and roasted baby potatoes soak up a tangy-sweet lemon balsamic marinade, making every bite juicy and delicious. Perfect for busy weeknights or simple family meals!
Ingredients
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4 boneless, skinless chicken breasts
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1 lb baby potatoes, halved
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1/4 cup balsamic vinegar
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1/4 cup olive oil
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2 tablespoons honey
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2 cloves garlic, minced
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1 teaspoon dried oregano
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Salt and pepper, to taste
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Fresh parsley, for garnish
Instructions
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Preheat oven to 400°F (200°C).
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In a bowl, whisk together balsamic vinegar, olive oil, honey, garlic, oregano, salt, and pepper.
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Place chicken and potatoes in a large bowl or zip-top bag. Pour marinade over them and toss well. Marinate for at least 30 minutes.
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Arrange everything on a sheet pan in a single layer.
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Bake for 25–30 minutes, or until chicken is cooked through and potatoes are tender.
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Garnish with fresh parsley and serve warm.
Notes
✔ Marinate overnight for deeper flavor
✔ Cut potatoes evenly so they cook at the same rate
✔ Add vegetables like green beans, carrots, or bell peppers for extra color and nutrition
✔ Use a meat thermometer — chicken should reach 165°F (75°C)
✔ Line the pan with parchment paper for easier cleanup