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SHEET PAN LEMON BALSAMIC CHICKEN centered hero view, clean and uncluttered
Thomas Baker

Sheet Pan Lemon Balsamic Chicken Easy Weeknight Dinner

This sheet pan lemon balsamic chicken is a perfect easy dinner that combines tender chicken breasts and baby potatoes in a tangy balsamic lemon marinade. Ideal for a weeknight meal or family dinner, this sheet pan chicken recipe is both flavorful and simple to prepare, making it a standout lemon chicken recipe everyone will enjoy.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Set your oven to 400°F (200°C) to begin heating.
  2. In a mixing bowl, combine balsamic vinegar, olive oil, honey, garlic, oregano, salt, and pepper and whisk thoroughly.
  3. Add the chicken breasts and halved baby potatoes to a large bowl or resealable bag and pour the marinade over them; seal and let them marinate for at least 30 minutes.
  4. Arrange the chicken and potatoes evenly on a sheet pan in one layer to prepare for baking.
  5. Place the sheet pan in the oven and cook for 25 to 30 minutes until the chicken is fully cooked and potatoes are soft.
  6. Sprinkle fresh parsley on top just before serving to add a fresh touch.

Notes

  • For enhanced flavor, marinate the chicken and potatoes overnight in the refrigerator. You can also include other veggies like bell peppers or green beans for added variety. Always ensure the chicken’s internal temperature reaches 165°F (75°C) for safety.