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This sheet pan balsamic chicken and potatoes recipe is perfect for busy weeknights when you want a comforting meal without fuss. Juicy chicken breasts marinated in a tangy balsamic glaze roast alongside tender baby potatoes for an easy dinner everyone will love.
I first made this recipe on a hectic weeknight and loved how effortless it was to get a delicious meal on the table. Now it’s a go-to when I want something flavorful with very little effort.
Ingredients
- Boneless skinless chicken breasts: the star protein look for plump, fresh pieces
- Baby potatoes: halved for quicker roasting and tender inside choose firm, unblemished potatoes
- Balsamic vinegar: provides tangy depth and sweetness opt for a good quality aged balsamic if possible
- Olive oil: used for marinade and coating potatoes extra virgin adds a fruity flavor
- Honey: adds natural sweetness to complement balsamic vinegar
- Garlic cloves minced: bring pungent warmth and aroma fresh is best
- Dried oregano and thyme: classic herbs that add earthiness and subtle complexity
- Salt and black pepper: essential seasoning to enhance all flavors
- Fresh parsley chopped: for garnish and fresh herbal brightness
Step-by-Step Instructions
- Sauté the Aromatics:
- Preheat your oven to 400 degrees Fahrenheit. Prepare a large baking sheet lined with parchment paper to prevent sticking and ease cleanup.
- Prepare the Marinade:
- In a large bowl, whisk together balsamic vinegar, one quarter cup of olive oil, honey, minced garlic, dried oregano, dried thyme, salt, and black pepper until well combined. This mixture will flavor both chicken and potatoes.
- Marinate the Chicken:
- Add the chicken breasts to the marinade, turning and tossing to coat thoroughly. Let the chicken marinate for at least 15 minutes to absorb the flavors. If you have time, marinate up to 8 hours in the fridge for deeper taste.
- Prep the Potatoes:
- Place halved baby potatoes on the baking sheet. Drizzle with one tablespoon olive oil then season with salt and black pepper. Toss to coat evenly so their skins crisp nicely while roasting.
- Arrange Chicken and Potatoes:
- Add the marinated chicken breasts next to the potatoes on the baking sheet. Pour any leftover marinade evenly over the chicken and potatoes to enhance flavor.
- Bake:
- Place the sheet pan in the oven and bake for 25 to 30 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the potatoes are tender and golden brown.
- Rest and Serve:
- Remove from the oven, let the chicken rest for 5 minutes to seal in juices. Garnish with chopped fresh parsley before serving.
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My favorite part is the balsamic and honey marinade which adds a perfect sweet and tangy crunch. One family dinner I fondly remember is when my kids loved picking the golden potatoes off the tray and declared it the yummiest chicken dinner yet.
Storage tips
Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently covered in the microwave or in a warm oven until heated through.
Ingredient substitutions
If you do not have fresh garlic, garlic powder can work but reduce amount to avoid overpowering. You can swap dried herbs for fresh but use about three times the amount. Regular white vinegar can replace balsamic but the flavor will be less sweet and rich.
Serving suggestions
Pair this dish with a crisp green salad or steamed vegetables like green beans or broccoli for a well-rounded meal. A crusty bread can help soak up the flavorful pan juices.
Cultural background
Sheet pan dinners have become popular in modern American cooking for their simplicity and efficiency. The use of balsamic vinegar ties back to Italian cuisine where aged vinegars are prized for their depth and balance.
Recipe FAQs
- → How long should the chicken marinate for best flavor?
Marinating the chicken for at least 30 minutes allows the balsamic and herbs to penetrate, enhancing juiciness and depth of flavor.
- → Can I use a different type of potato for this dish?
Yes, baby Yukon Gold or red potatoes work well. They roast evenly and become tender while crisping on the outside.
- → What is the best way to ensure the chicken stays juicy?
Use boneless, skinless chicken breasts and avoid overbaking; check for an internal temperature of 165°F (74°C) and let rest before serving.
- → Can I prepare this dish in advance?
Absolutely. Marinate the chicken beforehand and keep refrigerated up to 8 hours. Assemble just before baking for optimal freshness.
- → What herbs complement the balsamic chicken and potatoes?
Dried oregano and thyme add earthy notes that balance the tang of balsamic vinegar, while fresh parsley adds a bright garnish.