I love simple weeknight meals that feel like a hug. Sheet Pan Lemon Balsamic Chicken and Potatoes is one of those dishes. I make it when I want a full meal with little fuss and big flavor.
My Dad James first taught me to watch the oven while my Mom Eva mixed the sauce. My Sister Jennifer loved to chop potatoes and tell stories as we cooked.
Gathering Your 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
The Tools That Help
I keep my gear simple. A rimmed sheet pan is my go to. I use parchment to keep cleanup quick. A small bowl or jar for the marinade helps me mix well. Tongs make moving the chicken easy. An instant read thermometer tells me when the chicken is done without guesswork. When I test new ideas, I sometimes look at a similar dish for tips, like my note on sheet pan chicken and sweet potatoes with broccoli and apples to see how others add vegetables and timing.
The Step-by-Step Process
- Preheat the oven to 400°F (200°C).
- Whisk balsamic vinegar, olive oil, honey, garlic, oregano, salt, and pepper in a bowl.
- Place chicken breasts and potatoes in a large zip top bag or bowl.
- Pour the marinade over the chicken and potatoes.
- Seal the bag or cover the bowl and marinate at least 30 minutes.
- Spread the chicken and potatoes on a sheet pan in one layer.
- Bake for 25 to 30 minutes until chicken is cooked through and potatoes are tender.
- Check chicken with an instant read thermometer for 165°F in the thickest part.
- Let the chicken rest for 5 minutes after it comes out of the oven.
- Garnish with fresh parsley and serve warm.
Lighter, Healthier Touches
I like simple swaps when I want a lighter meal. Use less oil and add a splash of chicken stock for more juice without the fat. Swap honey for a smaller amount of maple syrup if that is what you have. Roast more vegetables with the potatoes to bulk the dish with fiber. I often halve the amount of oil and increase the garlic for a fresh taste without many calories.
Perfect Pairings
This chicken loves a bright side. A green salad with lemon and olive oil keeps the dish fresh. Steamed green beans or a pile of roasted Brussels sprouts balance the sweet balsamic. If I want a heartier plate, I pair the sheet pan with my easy rice dish and call it comfort food in one pan, like my take on one pan honey BBQ chicken and rice. For bread lovers, warm crusty bread or garlic knots soak up the sauce in a way that always makes the table quiet and happy.
Common Stumbles to Avoid
Do not crowd the pan. I learned that early. If the chicken and potatoes sit on top of each other, they steam instead of roast. Keep space around each piece for crisp edges. Do not skip the rest time. Cutting too soon will let the juices run out and leave the meat dry. Watch the potatoes. If your pieces are not similar in size, some will finish before others. Cut them evenly so they cook in the same time.
Storing Your Creation
Store leftovers in an airtight container in the fridge for up to four days. I like to keep the sauce separate when I can. Reheat gently in a low oven or in a skillet with a splash of water to revive the potatoes and keep the chicken moist. You can also freeze portions for up to three months. Thaw overnight in the fridge and reheat fully before serving.
A Final Warm Word
I make this meal when I want comfort without a lot of work. The flavor is bright, and the roast gives the potatoes a nice crisp. I hope you try it and share it with the people you love.
Answering Your Questions
Can I make Sheet Pan Lemon Balsamic Chicken and Potatoes ahead of time?
Yes, you can marinate the chicken and potatoes up to 24 hours ahead. I keep them covered in the fridge and spread on the pan right before I bake. This saves time and helps the flavors deepen.
How can I tell when Sheet Pan Lemon Balsamic Chicken and Potatoes is fully cooked without a thermometer?
Look for clear juices when you poke the thickest part of the chicken and no pink inside. The potatoes should be tender when pierced with a fork. If you have any doubt, cut into the thickest piece to check for doneness.
Can I swap the potatoes in Sheet Pan Lemon Balsamic Chicken and Potatoes for other vegetables?
Yes, swap with carrots, sweet potatoes, or larger root vegetables, but cut them to a similar size so they bake in the same time. Add quick cook veggies like green beans or asparagus near the end of baking so they stay crisp.
Print
Sheet Pan Lemon Balsamic Chicken and Potatoes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A comforting weeknight meal that’s easy to prepare, featuring flavor-packed chicken and tender potatoes, all roasted on a single sheet pan for minimal fuss.
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
Instructions
- Preheat the oven to 400°F (200°C).
- Whisk balsamic vinegar, olive oil, honey, garlic, oregano, salt, and pepper in a bowl.
- Place chicken breasts and potatoes in a large zip top bag or bowl.
- Pour the marinade over the chicken and potatoes.
- Seal the bag or cover the bowl and marinate at least 30 minutes.
- Spread the chicken and potatoes on a sheet pan in one layer.
- Bake for 25 to 30 minutes until chicken is cooked through and potatoes are tender.
- Check chicken with an instant read thermometer for 165°F in the thickest part.
- Let the chicken rest for 5 minutes after it comes out of the oven.
- Garnish with fresh parsley and serve warm.
Notes
Store leftovers in an airtight container for up to four days. Reheat gently for best results. Can be frozen for up to three months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken, sheet pan, dinner, easy recipe, balsamic