Description
Indulge in the mouthwatering flavors of this Sheet Pan Balsamic Chicken with Potatoes, a perfect weeknight dinner solution. Juicy chicken breasts marinated in rich balsamic vinegar, paired with colorful baby potatoes, create a delightful dish that’s both easy to prepare and visually appealing. With minimal cleanup and maximum flavor, this recipe will quickly become a family favorite.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 lb baby potatoes (halved)
- 1/4 cup balsamic vinegar
- 2 tbsp fresh rosemary (chopped)
- 3 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- 1. Preheat your oven to 400°F (200°C).
- 2. In a large bowl, combine chicken breasts, olive oil, balsamic vinegar, garlic powder, salt, and pepper. Toss until well coated.
- 3. Add halved baby potatoes and mix to ensure they soak up the marinade.
- 4. Sprinkle fresh rosemary over the mixture.
- 5. Arrange the chicken and potatoes on a baking sheet lined with parchment paper, ensuring space between each piece.
- 6. Bake for 25-30 minutes or until chicken reaches an internal temperature of 165°F (75°C) and is golden brown.
- 7. Remove from the oven and let rest for a few minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 410
- Sugar: 2g
- Sodium: 540mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg