This honey balsamic chicken and potatoes recipe is a true sheet pan dinner. Chicken breasts and baby potatoes soak in a sweet and tangy marinade of balsamic vinegar, honey, garlic, and oregano, then roast together until the chicken is juicy and the potatoes are tender with caramelized edges.
Prep takes about 40 minutes, mostly hands off while the chicken marinates, and the pan needs about 30 minutes in the oven. The recipe serves four at roughly 450 calories each, an estimate that includes the potatoes and all of the oil in the marinade. One pan, one bowl, and almost no cleanup make it a good choice for busy evenings.
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Why This Honey Balsamic Chicken Recipe Works
Balsamic vinegar brings tang and a little sweetness, honey rounds off the acidity and helps the surface brown, and olive oil carries the garlic and oregano into the meat. The result tastes like a long simmered glaze even though it needs only a quick whisk.
Roasting the potatoes on the same pan means they catch the drippings and pick up extra flavor. Choosing chicken breasts of similar size helps them finish at the same time, and halving the baby potatoes gives them a flat side that browns nicely.
Ingredients for Honey Balsamic Chicken
- 4 boneless, skinless chicken breasts, similar in size
- 1 pound baby potatoes, halved
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped, for garnish
How to Make Honey Balsamic Chicken
1. Whisk the marinade.
In a bowl, whisk together the balsamic vinegar, olive oil, honey, garlic, oregano, salt, and pepper until smooth.
2. Marinate the chicken and potatoes.
Place the chicken and potatoes in a large zip top bag or bowl and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes, turning once so everything is coated.
3. Heat the oven.
Preheat the oven to 400 degrees F while the chicken marinates.
4. Arrange on the pan.
Spread the chicken and potatoes on a sheet pan in a single layer, with the potatoes cut side down. Leave a little space between the pieces so they roast instead of steam. Discard the leftover marinade.
5. Roast until done.
Bake for 25 to 30 minutes, until the potatoes are tender and a thermometer in the thickest part of the chicken reads 165 degrees F.
6. Garnish and serve.
Sprinkle with fresh parsley and serve hot, spooning any pan juices over the chicken.
How to Serve Honey Balsamic Chicken
The pan already includes a starch, so add something green. A tray of roasted vegetables or a side of air fryer broccoli with parmesan fits right in. Soft fluffy homemade dinner rolls are good for mopping up the juices, and if you want another way to cook this style of dish, try our one pan balsamic chicken.
How to Store and Reheat Honey Balsamic Chicken
Place the chicken and potatoes in an airtight container and refrigerate for up to three days. Reheat in the oven or microwave until hot all the way through. A splash of water or a drizzle of balsamic vinegar helps loosen up the pan juices when you warm everything again.
Tips and Variations for Honey Balsamic Chicken
Cut the potatoes to a similar size so they finish together. For a tangier glaze add a splash more balsamic vinegar, and for a sweeter one add a little more honey. Other herbs such as thyme or rosemary can replace the oregano, and you can add seasonal vegetables to the pan.
For another example of the same oven temperature and doneness check, see the sheet pan chicken and veggies recipe from Idaho Health Matters.
Frequently Asked Questions About Honey Balsamic Chicken
Can I use chicken thighs for honey balsamic chicken?
Yes. Thighs stay juicy and are forgiving, though they may need a little more time in the oven. Check that they reach 165 degrees F.
Do I have to marinate honey balsamic chicken?
The recipe calls for at least 30 minutes, which gives the vinegar and garlic time to season the surface. Longer in the refrigerator gives a stronger flavor.
Can I make this recipe with other vegetables?
Yes. Add sturdy vegetables such as carrots, red onion, or broccoli to the pan, cut into pieces about the same size as the potatoes.
Why is my glaze burning on the pan?
Honey browns quickly. Keep the pieces in a single layer, discard the leftover marinade instead of pouring it over the top, and do not exceed the recommended oven temperature.
Can I prepare this ahead of time?
Yes. Mix the marinade and keep the chicken and potatoes in it in the refrigerator, then bake when you are ready to eat.
Sheet Pan Honey Balsamic Chicken and Potatoes
Ingredients
Main Ingredients
- 4 boneless skinless chicken breasts similar in size
- 1 lb baby potatoes halved
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 2 tbsp honey
- 2 cloves garlic minced
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- fresh parsley chopped, for garnish
Instructions
Cooking
- Whisk the balsamic vinegar, olive oil, honey, garlic, oregano, salt, and pepper in a bowl.
- Place the chicken and potatoes in a zip top bag or bowl, pour in the marinade, and refrigerate for at least 30 minutes.
- Preheat the oven to 400 degrees F.
- Spread the chicken and potatoes in a single layer on a sheet pan with the potatoes cut side down. Discard the leftover marinade.
- Bake for 25 to 30 minutes, until the potatoes are tender and the chicken reaches 165 degrees F.
- Garnish with parsley and serve hot.
