Balsamic Chicken Potatoes (Printable Version)
Tender chicken and potatoes baked with balsamic, herbs, and garlic for a flavorful, comforting meal.
# Everything You’ll Need:
→ Protein
01 -
4 boneless, skinless chicken breasts
→ Vegetables
02 -
1 pound baby potatoes, halved
→ Marinade
03 -
1/4 cup balsamic vinegar
04 -
1/4 cup olive oil
05 -
2 tablespoons honey
06 -
3 cloves garlic, minced
07 -
1 teaspoon dried oregano
08 -
1 teaspoon dried thyme
09 -
Salt and black pepper, to taste
→ Potato seasoning
10 -
1 tablespoon olive oil
11 -
Salt and black pepper, to taste
→ Garnish
12 -
Fresh parsley, chopped
# Steps to Cook:
01 -
Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
02 -
In a large bowl, whisk together balsamic vinegar, 1/4 cup olive oil, honey, minced garlic, dried oregano, dried thyme, salt, and black pepper. Add chicken breasts and toss to coat thoroughly. Marinate for at least 15 minutes or up to 8 hours refrigerated.
03 -
Place the halved baby potatoes on the baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and black pepper, and toss to coat evenly.
04 -
Place the marinated chicken breasts on the baking sheet alongside the potatoes. Spoon any remaining marinade evenly over both. Bake for 25–30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden.
05 -
Allow the chicken to rest for 5 minutes after baking. Garnish with freshly chopped parsley before serving.
# Extra Suggestions:
01 -
For enhanced flavor, marinate the chicken for at least 30 minutes. This dish pairs well with a fresh side salad. Store leftovers in the refrigerator for up to 3 days.