Description
A simple yet delicious sheet pan meal combining marinated chicken breasts and tender baby potatoes, roasted to perfection.
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
- Preheat the oven to 400°F (200°C).
- Whisk together the balsamic vinegar, olive oil, honey, garlic, oregano, salt, and pepper in a bowl.
- Place the chicken breasts and potatoes into a large zip-top bag or bowl. Pour the marinade over them, seal the bag or cover the bowl, and let them marinate for at least 30 minutes.
- Spread the chicken and potatoes on a sheet pan in a single layer.
- Bake for 25-30 minutes or until the chicken is cooked through and the potatoes are tender.
- Garnish with fresh parsley before serving.
Notes
For enhanced flavor, consider adding herbs like rosemary or thyme. Always check chicken internal temperature to reach 165°F (75°C).
