Sheet Pan Honey Balsamic Chicken and Potatoes
Chicken breasts and baby potatoes marinated in honey, balsamic vinegar, and garlic, then roasted together on one sheet pan.
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.
Notes
Store in an airtight container in the refrigerator for up to three days and reheat until hot. Thighs can replace breasts. Nutrition is an estimate per serving and includes the potatoes and marinade.