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
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).
- 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