Description
A delightful sheet pan meal featuring tangy, sweet, and savory flavors from balsamic vinegar and honey, perfectly infused in tender chicken and crispy baby potatoes.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Whisk together balsamic vinegar, olive oil, honey, garlic, oregano, salt, and pepper until well combined.
- Place the chicken breasts and halved potatoes in a large zip-top bag or bowl and pour the marinade over them. Seal the bag or cover the bowl and allow it to marinate for at least 30 minutes.
- Spread the chicken and potatoes out on a sheet pan in a single layer.
- Bake in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender when pierced with a fork.
- Garnish with fresh parsley before serving.
Notes
For best flavor, marinate the chicken for at least an hour or overnight. Use a meat thermometer to ensure the chicken is perfectly cooked.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 75mg