Dinner

Lemon Balsamic Chicken and Potatoes Made Easy Recipe

Byrami Hayes February 4, 2026February 4, 2026

Introduction

This Lemon Balsamic Chicken and Potatoes recipe is a simple, flavorful meal perfect for busy weeknights. Tender chicken breasts and baby potatoes roast together in a tangy, sweet marinade that’s sure to please the whole family.

A white plate holds a dish with three main layers: at the bottom are golden and red baby potatoes, some halved with a soft, slightly shiny texture and sprinkled with fresh green herbs. In the middle layer are grilled chicken pieces; the left side shows whole grilled thighs with a dark, charred surface, and the right side has sliced grilled chicken breast with a golden-brown crust and white inside, also topped with chopped green herbs. To the left side of the plate, thin lemon slices peek out, adding a fresh touch. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Preheat the oven to 400°F (200°C).
Step 2: In a bowl, whisk together balsamic vinegar, olive oil, honey, minced garlic, dried oregano, salt, and pepper until well combined.
Step 3: Place the chicken breasts and halved baby potatoes in a large zip-top bag or bowl, then pour the marinade over them. Seal the bag or cover the bowl and marinate for at least 30 minutes.
Step 4: Spread the chicken and potatoes out on a sheet pan in a single layer to ensure even cooking.
Step 5: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender when pierced with a fork.
Step 6: Remove from the oven and garnish with fresh parsley before serving.

Tips & Variations

For extra flavor, marinate the chicken and potatoes overnight in the refrigerator.
Swap baby potatoes for fingerling potatoes or small carrots for a different texture.
Add a squeeze of fresh lemon juice before serving to brighten the dish.
Use fresh oregano instead of dried for a more vibrant herb flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Potatoes may lose some crispness, but the flavors will remain delicious.

How to Serve

A white plate filled with two types of cooked chicken and two colors of small potatoes, all sprinkled with chopped green parsley. On the right side, there is sliced grilled chicken breast with a golden brown outside and white inside. On the left side, there are two pieces of darker grilled chicken thighs with a charred surface. In the middle and left side, there are small round yellow and red potatoes, some halved with a soft, shiny texture. A lemon wedge is placed on the left edge of the plate. The whole dish is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken for this recipe?

Yes, bone-in chicken thighs or breasts can be used, but you should increase the baking time by about 10-15 minutes to ensure they cook through completely.

Is it necessary to marinate the chicken and potatoes?

Marinating enhances the flavor and tenderness, but if you’re short on time, you can toss everything with the marinade and bake immediately. Just expect a milder taste.

Lemon Balsamic Chicken and Potatoes Made Easy Recipe

★★★★★

4.6 from 130 reviews

This Lemon Balsamic Chicken and Potatoes recipe combines tender, juicy chicken breasts with perfectly roasted baby potatoes glazed in a tangy and sweet balsamic marinade. Simple to prepare and bake together on a single sheet pan, this dish makes a delicious and effortless weeknight meal that’s bursting with flavor and beautifully garnished with fresh parsley.

Author: rami
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Halal

Ingredients

Scale

Chicken and Potatoes

4 boneless, skinless chicken breasts
1 lb baby potatoes, halved

Marinade

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

Garnish

Fresh parsley for garnish

Instructions

Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the chicken and potatoes evenly.
Make the marinade: In a bowl, whisk together balsamic vinegar, olive oil, honey, minced garlic, dried oregano, salt, and pepper until well combined, creating a flavorful dressing.
Marinate chicken and potatoes: Place the chicken breasts and halved baby potatoes in a large zip-top bag or mixing bowl, pour in the marinade, seal, and toss to coat thoroughly. Marinate for at least 30 minutes to infuse the flavors.
Arrange for baking: Spread the marinated chicken and potatoes out on a sheet pan in a single layer to ensure even roasting and browning.
Bake: Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender when pierced with a fork.
Garnish and serve: Remove from oven, sprinkle fresh parsley over the top for a burst of color and freshness, and serve immediately.

Notes

For extra crispiness, you can broil the chicken and potatoes for 2-3 minutes at the end of baking.
Use a meat thermometer to ensure the chicken is fully cooked to 165°F internal temperature.
This dish can be prepared a day ahead by marinating overnight for deeper flavor.
Baby potatoes can be substituted with fingerlings or small Yukon Gold potatoes.
To reduce sodium, adjust the salt to your preference or use a salt substitute.

Keywords: lemon balsamic chicken, roasted potatoes, sheet pan dinner, easy chicken recipe, one-pan meal, chicken and potatoes baked, healthy baked chicken, weeknight dinner

rami Hayes

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