Description
A quick and flavorful weeknight dinner featuring juicy chicken and crisp-roasted baby potatoes.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 400°F (200°C). Line a sheet pan with foil or parchment for easier cleanup.
- Whisk together balsamic vinegar, olive oil, honey, minced garlic, oregano, salt, and pepper in a medium bowl.
- Place the chicken breasts and halved potatoes in a large zip-top bag or mixing bowl. Pour the marinade over them and toss until evenly coated.
- Marinate in the fridge for at least 30 minutes; up to 4 hours for more flavor.
- Arrange the chicken and potatoes on the prepared sheet pan in a single layer.
- Drizzle any leftover marinade over the top, leaving space between pieces.
- Roast for 25–30 minutes, turning the potatoes once after about 15 minutes.
- Remove from the oven, let rest for 5 minutes, then garnish with fresh parsley and serve warm.
Notes
For extra lemon flavor, add 1–2 tablespoons of lemon juice to the marinade. Refrigerate leftovers within two hours.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg
Keywords: chicken, sheet pan dinner, easy recipe