Sheet Pan Lemon Balsamic Chicken and Potatoes Made Easy!

Sheet Pan Lemon Balsamic Chicken and Potatoes Made Easy is a simple and tasty dish that your whole family will love. It combines juicy chicken with tender baby potatoes, all coated in a delicious lemon balsamic glaze. This recipe is perfect for busy weeknights when you want to make a wholesome meal without spending hours in the kitchen. Plus, cooking everything on one sheet pan means less mess and easy cleanup. With just a few ingredients and simple steps, you can have a satisfying dinner ready in no time. Add a sprinkle of fresh parsley for a pop of color, and you’re all set for a delightful meal.

Why You’ll Love This Sheet Pan Lemon Balsamic Chicken and Potatoes Made Easy

This recipe is both flavorful and simple to make. The marinade brings out the best in the chicken and potatoes, giving every bite a burst of taste. Using a sheet pan cuts down on cooking time and makes cleanup a breeze. You’ll love how easy it is to prepare the meal and how little fuss you have after dinner. Whether you’re cooking for your family or hosting friends, this dish looks great and is sure to impress.

How to Make Sheet Pan Lemon Balsamic Chicken and Potatoes

Ingredients You’ll Need

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

Step-by-Step Directions

Preheat the oven to 400°F (200°C).
In a bowl, whisk together balsamic vinegar, olive oil, honey, garlic, oregano, salt, and pepper.
Place chicken breasts and potatoes in a large zip-top bag or bowl and pour the marinade over them. Seal and marinate for at least 30 minutes.
Spread the chicken and potatoes on a sheet pan in a single layer.
Bake for 25-30 minutes or until the chicken is cooked through and potatoes are tender.
Garnish with fresh parsley before serving.

How to Serve Sheet Pan Lemon Balsamic Chicken and Potatoes

Serve the chicken and potatoes warm right from the sheet pan. This meal pairs wonderfully with a fresh salad or some steamed vegetables for added color and nutrition. The left-over juice from the pan can be drizzled over the meal for more flavor.

How to Store Sheet Pan Lemon Balsamic Chicken and Potatoes

After waiting for the dish to cool, place any leftovers in an airtight container. They can be stored in the refrigerator for up to three days. To reheat, simply warm them in the oven or microwave until heated through.

Tips for the Best Sheet Pan Lemon Balsamic Chicken and Potatoes

Make sure to cut the potatoes into similar sizes for even cooking. Marinating the chicken and potatoes for longer will enhance the flavor. If you want a bit of heat, add some red pepper flakes to the marinade.

Recipe Variations

You can add vegetables like bell peppers or zucchini to the sheet pan for a complete meal. Swap out the chicken for other proteins like fish or tofu if desired.

Frequently Asked Questions (FAQs)

Can I use frozen chicken?
It’s best to use fresh or thawed chicken for this recipe to ensure even cooking.

How do I know if the chicken is cooked through?
The internal temperature should reach 165°F (75°C). Use a meat thermometer to check.

Can I prepare this ahead of time?
Yes! You can marinate the chicken and potatoes the night before and keep them in the fridge until you’re ready to cook.

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