Sheet Pan Lemon Balsamic Chicken and Potatoes
Enjoy vibrant flavors with Sheet Pan Lemon Balsamic Chicken and Potatoes! Quick prep, easy cleanup—dinner made delightful! Try it tonight!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 pound baby potatoes (halved)
- 6 boneless skinless chicken breasts or thighs
- 4 tablespoons plus 1/3 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh chopped oregano
- 6 garlic cloves, chopped
- Juice of 2 lemons
- 1 cup mixed chopped fresh herbs (dill, basil, or thyme)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, toss halved baby potatoes with 2 tablespoons olive oil, salt, and pepper until evenly coated. Spread them on a sheet pan.
- In another bowl, whisk together the remaining olive oil, balsamic vinegar, Dijon mustard, oregano, garlic, salt, and pepper. Marinate the chicken in this mixture for at least 15 minutes.
- Nestle the marinated chicken among the potatoes on the sheet pan.
- Bake uncovered for 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C).
- While baking, prepare a herby mixture with lemon juice and fresh herbs; drizzle it over the chicken before serving.
Nutrition
- Serving Size: 1/4 of recipe (approximately 300g)
- Calories: 420
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg