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Lemon Balsamic Chicken with Roasted Potatoes

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A simple one-pan roast featuring juicy chicken and crispy potatoes, infused with bright lemon and tangy balsamic flavors.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 lemon, juiced and zested
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 4 medium potatoes, diced into roughly 1-inch pieces
  • Fresh parsley for garnish, optional

Instructions

  1. Preheat the oven to 400°F (200°C). Line a sheet pan with parchment for easier cleanup if you like.
  2. Whisk together the balsamic vinegar, olive oil, minced garlic, lemon juice, lemon zest, oregano, and a pinch of salt and pepper in a medium bowl.
  3. Place the chicken breasts on the sheet pan and pour the marinade over them, turning to coat.
  4. Add the diced potatoes to the pan, tossing them with any remaining marinade, and spread in a single layer around the chicken.
  5. Bake for 25 to 30 minutes until the chicken reaches 165°F (74°C) and the potatoes are golden and tender.
  6. Remove from the oven and let the chicken rest for 3 to 5 minutes before slicing.
  7. Garnish with chopped fresh parsley if desired and serve.

Notes

For additional flavor, swap dried oregano for fresh or Italian seasoning. Use sweet potatoes for a different taste, adjusting bake time as needed.

Nutrition

Find it online: https://www.simplefamilydishes.com/lemon-balsamic-chicken-roasted-potatoes/