This one-pan wonder pairs juicy balsamic-glazed chicken with golden, tender baby potatoes for an easy, weeknight win. Sweet honey, tangy vinegar, and fragrant herbs make a flavorful marinade that doubles as a pan sauce. Minimal prep, easy cleanup, and ready in 45 minutes perfect for busy nights.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 pound baby potatoes, halved
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 tablespoon olive oil, for potatoes
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment for easy cleanup.
- In a large bowl, whisk together balsamic vinegar, 1/4 cup olive oil, honey, garlic, oregano, thyme, salt, and pepper.
- Add chicken breasts and toss to coat. Marinate at least 15 minutes (or up to 8 hours in the fridge).
- Arrange halved baby potatoes on the baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat.
- Place marinated chicken on the baking sheet alongside potatoes.
- Spoon any remaining marinade over chicken and potatoes.
- Bake 25–30 minutes, until chicken reaches 165°F (74°C) and potatoes are tender and golden.
- Rest chicken 5 minutes. Garnish with chopped parsley and serve.
Variation
- Balsamic Chicken and Veggie Medley: Swap half the potatoes for 2 cups chopped veggies (broccoli, bell pepper, or Brussels sprouts).
- Herby Lemon-Garlic: Replace balsamic with 3 tablespoons lemon juice and add lemon zest; increase garlic to 4–5 cloves.
- Maple-Mustard Twist: Swap honey for maple syrup and whisk in 1 tablespoon Dijon mustard for a tangy glaze.
Cooking Notes
- If potatoes need more color, broil for 2–3 minutes at the end watch closely.
- Very thick chicken breasts may need 3–5 extra minutes; pound to even thickness for consistent cooking.
- Use two pans if doubling; rotate pans halfway for even roasting.
Serving Suggestions
- Add a simple side salad with arugula, shaved Parmesan, and lemon vinaigrette.
- Serve with steamed green beans or roasted asparagus for more veg.
- Finish with extra balsamic reduction or a squeeze of fresh lemon for brightness.
Tips
- Pat chicken dry before marinating for better sear and adhesion of the glaze.
- Cut potatoes to uniform size (about 1 inch) so they roast evenly.
- Let the chicken rest 5 minutes after baking to keep juices in the meat.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 34 g
- Sodium: 520 mg
Frequently Asked Questions
- Can I use chicken thighs?
Yes use boneless, skinless thighs and bake 25–30 minutes to 175°F (79°C). - Can I marinate overnight?
Absolutely. Store covered in the fridge and bring to room temp for 15 minutes before baking. - How do I make it meal-prep friendly?
Portion into containers with roasted veggies; reheats well in 2–3 minutes in the microwave. - What if my potatoes aren’t tender?
Keep roasting 5–10 minutes or cut smaller next time; you can also start potatoes 10 minutes early.
Conclusion
This Sheet Pan Balsamic Chicken and Potatoes is a weeknight hero bright, savory, and satisfyingly simple. With minimal prep and easy cleanup, you’ll get juicy chicken, caramelized potatoes, and a tangy-sweet glaze in every bite. Customize with veggies, swap flavors, and enjoy a balanced dinner in under an hour.
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Sheet Pan Balsamic Chicken and Potatoes
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This one-pan wonder pairs juicy balsamic-glazed chicken with golden, tender baby potatoes for an easy, weeknight win. Sweet honey, tangy vinegar, and fragrant herbs make a flavorful marinade that doubles as a pan sauce. Minimal prep, easy cleanup, and ready in 45 minutes perfect for busy nights.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 pound baby potatoes, halved
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 tablespoon olive oil, for potatoes
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment for easy cleanup.
- In a large bowl, whisk together balsamic vinegar, 1/4 cup olive oil, honey, garlic, oregano, thyme, salt, and pepper.
- Add chicken breasts and toss to coat. Marinate at least 15 minutes (or up to 8 hours in the fridge).
- Arrange halved baby potatoes on the baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat.
- Place marinated chicken on the baking sheet alongside potatoes.
- Spoon any remaining marinade over chicken and potatoes.
- Bake 25–30 minutes, until chicken reaches 165°F (74°C) and potatoes are tender and golden.
- Rest chicken 5 minutes. Garnish with chopped parsley and serve.
Notes
-
For best browning, don’t overcrowd the pan use an extra sheet if needed.
-
If potatoes are larger than 1-inch pieces, quarter them so they cook through in time.
-
Marinating longer (up to overnight) deepens flavor; pat chicken lightly before baking for better caramelization.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: Oven, Sheet Pan
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 chicken breast + about 1/4 of the potatoes
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 95 mg
Keywords: sheet pan, balsamic chicken, potatoes, one-pan, weeknight dinner, easy, oven-baked, meal prep, gluten-free, dairy-free