Description
A delicious and easy-to-make sheet pan meal featuring balsamic marinated chicken breasts and tender baby potatoes.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 pound baby potatoes, halved
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 tablespoon olive oil, for potatoes
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment for easy cleanup.
- In a large bowl, whisk together balsamic vinegar, 1/4 cup olive oil, honey, garlic, oregano, thyme, salt, and pepper.
- Add chicken breasts and toss to coat. Marinate at least 15 minutes (or up to 8 hours in the fridge).
- Arrange halved baby potatoes on the baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat.
- Place marinated chicken on the baking sheet alongside potatoes.
- Spoon any remaining marinade over chicken and potatoes.
- Bake 25–30 minutes, until chicken reaches 165°F (74°C) and potatoes are tender and golden.
- Rest chicken 5 minutes. Garnish with chopped parsley and serve.
Notes
- For extra flavor, marinate the chicken for longer in the fridge.
- You can substitute other vegetables like carrots or green beans for the potatoes.
- This recipe can easily be doubled for larger gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 90mg