Description
One pan lemon balsamic chicken and potatoes is a marinated chicken breast and potato dinner baked together on a single sheet pan. This impressive yet simple meal comes together in under an hour.
Ingredients
4 boneless, skinless chicken breasts
1½ pounds baby potatoes, halved
2 tablespoons olive oil
Salt, to taste
Black pepper, to taste
¼ cup balsamic vinegar
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon paprika
½ teaspoon red pepper flakes (optional)
â…“ cup olive oil
2 tablespoons fresh lemon juice
1 cup chopped fresh herbs (such as basil, parsley, dill, or thyme)
2 tablespoons sliced pepperoncini (optional)
½ cup green olives, roughly chopped (optional)
1 tablespoon sesame seeds (optional)
Instructions
1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper or aluminum foil.
2. Place the halved baby potatoes on the sheet pan, drizzle with 2 tablespoons of olive oil, season with salt and black pepper, and toss to coat evenly.
3. Whisk together the balsamic vinegar, 2 tablespoons olive oil, lemon juice, Dijon mustard, garlic, oregano, paprika, red pepper flakes (if using), salt, and black pepper in a large bowl.
4. Add the chicken breasts to the marinade and toss until evenly coated.
5. Arrange the marinated chicken on the sheet pan around the potatoes.
6. Bake for 25–30 minutes, or until the potatoes are tender and the chicken reaches an internal temperature of 165°F (74°C).
7. While the chicken bakes, combine the â…“ cup olive oil, 2 tablespoons lemon juice, chopped fresh herbs, pepperoncini, olives, and sesame seeds in a small bowl to make the herb topping.
8. Remove the sheet pan from the oven and spoon the herb mixture over the chicken and potatoes.
9. Serve immediately with extra lemon wedges if desired.
Notes
Make the herb topping ahead of time so you can spoon it on immediately after removing the pan from the oven.
Don’t mix the hot chicken with the herb topping until serving, as the heat will wilt the fresh herbs.
Pat the potatoes dry after halving them so they brown better in the oven rather than steaming.
Position the potatoes cut-side down on the sheet pan so they develop crispy, caramelized edges.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken breast with potatoes
- Calories: 520
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 95 mg