One Pan Lemon Balsamic Chicken and Potatoes
This One Pan Lemon Balsamic Chicken and Potatoes is an easy sheet pan dinner that comes together with simple ingredients but big flavor. Juicy chicken and tender roasted potatoes bake together in a tangy balsamic-lemon marinade with garlic, Dijon, and paprika, creating a quick weeknight meal that feels fresh, hearty, and totally satisfying with minimal cleanup.
Servings: 6 people
Calories: 417kcal
Ingredients
- 1 pound baby potatoes, halved (or quartered if large)
- 4 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided (plus more to taste)
- ½ teaspoon black pepper, divided
- 6 boneless skinless chicken breasts
- 3 tablespoons balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 teaspoons paprika
- 1 tablespoon garlic, minced
- 2 tablespoons fresh lemon juice, plus extra wedges for serving
Instructions
- Preheat oven to 425°F. Line a large sheet pan with parchment paper. Set aside.
- In a large bowl, toss the potatoes with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread in an even layer on the prepared sheet pan. Bake for 10 minutes.
- While the potatoes bake, in a large bowl whisk together the remaining 2 tablespoons olive oil, balsamic vinegar, Dijon mustard, paprika, garlic, lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper. Add the chicken and toss until well coated.
- Remove the sheet pan from the oven and nestle the chicken among the partially roasted potatoes. Spoon any extra marinade over the top.
- Return to the oven and bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender and golden.
- Let rest for 5 minutes before serving. Finish with a squeeze of fresh lemon juice and a light sprinkle of salt, if needed.
Nutrition
Serving: 1portion | Calories: 417kcal