Description
A one-pan wonder! Juicy chicken, tender potatoes, and bright lemon-balsamic flavors come together in this quick and satisfying sheet pan meal—perfect for busy weeknights.
Ingredients
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4 boneless, skinless chicken thighs or breasts
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1½ lbs baby potatoes, halved
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3 tbsp olive oil
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2 tbsp balsamic vinegar
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Juice and zest of 1 lemon
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2 garlic cloves, minced
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1 tsp dried oregano
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Salt and pepper, to taste
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Fresh parsley, chopped (for garnish)
Instructions
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Preheat oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
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Make the marinade: In a bowl, whisk olive oil, balsamic vinegar, lemon juice, zest, garlic, oregano, salt, and pepper.
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Toss and arrange: Toss chicken and potatoes in the marinade until well coated. Spread everything on the prepared sheet pan in a single layer.
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Bake: Roast for 30–35 minutes, flipping halfway, until the chicken is cooked through (165°F internal temp) and potatoes are golden and tender.
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Garnish and serve: Sprinkle with fresh parsley and serve warm.
Notes
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Add vegetables like green beans or bell peppers for extra color and nutrition.
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For crispier potatoes, roast them alone for 10 minutes before adding the chicken.
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Great for meal prep—leftovers taste even better the next day!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 390
- Sugar: 4g
- Sodium: 310mg
- Fat: 18 g
- Saturated Fat: 3g
- Carbohydrates: 28 g
- Fiber: 3g
- Protein: 30 g