Description
A simple and flavorful sheet pan recipe featuring juicy boneless, skinless chicken breasts roasted alongside tender baby potatoes. The chicken and potatoes are coated in a tangy lemon balsamic marinade with garlic, thyme, and rosemary, making for an easy one-pan meal perfect for busy weeknights.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Vegetables
- 1 pound baby potatoes, halved
Marinade & Seasonings
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and prepare a sheet pan by lightly greasing it or lining it with parchment paper for easy cleanup.
- Prepare the marinade: In a large bowl, whisk together the olive oil, balsamic vinegar, lemon juice, lemon zest, minced garlic, dried thyme, dried rosemary, salt, and black pepper to create the flavorful marinade.
- Marinate the chicken and potatoes: Add the chicken breasts and halved baby potatoes to the bowl and toss until everything is evenly coated in the marinade.
- Arrange on sheet pan: Place the marinated chicken breasts and potatoes in a single layer on the prepared sheet pan, ensuring the potatoes are cut side down for better roasting.
- Roast in oven: Bake in the preheated oven for 35-40 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F/74°C) and the potatoes are tender and golden brown.
- Garnish and serve: Remove the sheet pan from the oven, sprinkle the chopped fresh parsley over the chicken and potatoes, and serve immediately while hot.
Notes
- For extra crispiness, broil the dish for an additional 3-5 minutes at the end of cooking, watching carefully to prevent burning.
- Feel free to substitute baby potatoes with fingerling or new potatoes.
- This recipe can easily be doubled for larger servings using an extra-large sheet pan.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
