Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 pound baby potatoes, halved
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- Juice of 2 lemons
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley, for garnish (optional)
Instructions
- Make the marinade by whisking balsamic vinegar, olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl.
- Marinate the chicken in half of the marinade for at least 30 minutes in the refrigerator.
- Preheat the oven to 400°F (200°C).
- Prepare the potatoes by rinsing, drying, halving, and tossing them in the remaining marinade.
- Arrange marinated chicken and potatoes on a baking sheet lined with parchment paper.
- Bake for 25-30 minutes until the chicken reaches 165°F (75°C) and potatoes are golden.
- Broil for 2-3 minutes for a crispy finish, watching closely.
- Let it rest for 5 minutes before serving, garnishing with fresh parsley.
Notes
- For best flavor, marinate the chicken for a few hours if time allows.
- Use fresh ingredients for a brighter taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: roasted chicken, balsamic chicken, chicken and potatoes, easy chicken recipe