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This Balsamic Chicken with Herbed Roasted Potatoes makes for a delicious one-sheet pan dinner. The chicken comes out tender and juicy while the potatoes are buttery and crisp. Pair it up with some peas or green beans and you got yourself an easy and quick meal.
Balsamic Chicken with Herbed Roasted Potatoes
This Balsamic Chicken with Herbed Roasted Potatoes is a dish I have been making for years. Even before I started cleaning up my eating habits and started eating healthier and less processed foods. It has always been one of my go-to dinners to make as it is so quick and easy. It’s also very flavorful and satisfying.
Although this has been a dish I have been making for over eight years, I never really had a recipe for it. Usually I just eyeball all of the ingredients and never measure anything. The last few times I’ve made this Balsamic Chicken with Herbed Roasted Potatoes I have been taking the time to measure everything. Epsecially the herbs, so that I could share an official recipe with you guys.
This recipe is truly super easy to make. The end result is a tender and juicy chicken and buttery and crisp potatoes. The flavors are incredible and it makes for a great weeknight meal the whole family can enjoy. Pair it with a delicious salad, green beans or peas for a complete and balanced meal.
What you need to make this Balsamic Chicken with Herbed Roasted Potatoes:
Ingredients:
- Chicken Breasts
- Balsamic Vinegar
- Avocado Oil
- Lemon Juice
- Garlic
- Pink Salt
- Black Pepper
- Thyme
- Oregano
- Parsley
- Rosemary
- Baby Red Potatoes
- Pasteurized Butter
Equipment:
- Large Baking Sheet Pan
- Parchment Paper
- Large Mixing Bowls
- Whisk
Can I use fresh herbs as supposed to dried herbs?
When it comes to using herbs to season my food I honestly prefer using fresh herbs as supposed to dried ones. They taste much more, well, fresh! The thing is that fresh herbs go bad pretty quickly. Unless you’re growing them in your home, buying them at the store means you need to use them up pretty quickly. I wanted for this recipe to be something that you can quickly make with ingredients that you would already have at home. For the most part at least.
You can certainly opt for using fresh herbs in this recipe instead of dried. I do this all time and again prefer it. Just cut the measurements in half. I find that fresh herbs are much more potent than dried ones. A little bit goes a long way. Especially when it comes to thyme and rosemary. Use half a teaspoon for the parts that call for one teaspoon. Use a fourth of a teaspoon for the parts that call for half a teaspoon.
What kind of potatoes can I use to make this recipe?
For this specific recipe I like to use baby red potatoes. Cut them in half or in fourths. You can use regular red potatoes as well but I would use about half a pound as supposed to a pound. Another great option is to use a baby potato medley for this recipe and have a variety of potatoes. These medleys usually come with yellow potatoes, red potatoes and purple potatoes. These would also add a pop of color to your dish and make it even prettier when served.
How to make your Balsamic Chicken with Herbed Roasted Potatoes:
- Preheat oven at 400 degrees F. Line a large baking sheet pan with parchment paper.
- In a small mixing bowl whisk together ingredients for chicken; balsamic vinegar, lemon juice, avocado oil, pink salt, pepper, garlic, thyme, oregano, rosemary, and parsley. Set aside.
- In a small bowl combine ingredients for potatoes; Avocado oil, butter, garlic, pink salt, pepper, and all herbs. Half your potatoes and place in a large mixing bowl. Drizzle marinade over them and toss. Make sure all potatoes are well coated.
- Dab chicken breasts dry with a paper towel and place on sheet pan. (If chicken breasts are really thick, butterfly them by slicing them in half lengthwise). Pour 1/3 of the balsamic marinade over chicken breats.
- Place herbed potatoes next to chicken. Scrap any leftover herbs and spread over potatoes. Place in the oven and bake for 15 minutes. Remove from oven and pour another 1/3 of the balsamic marinade over chicken. Give the potatoes a toss. Place back in the oven and bake for another 15 minutes. Again, remove from oven and pour the rest of balsamic marinade over breasts. Give potatoes a toss once again. Place back in oven for the last time and bake for another 2 minutes.
- Remove from the oven and place chicken breasts on a cutting board or serving plates. Use a spoon to scoop extra balsamic marinade that is leftover on the sheet pan and pour over chicken breasts. Serve immediately with potatoes and any other sides of choice.
Tips and Substitutions:
- Butterfly chicken breasts if they are really thick- Do this by slicing them in half lengthwise. Thinner chicken breasts will cook through faster and better.
- Switch up your potatoes- You can use a variety of different potatoes to roast for this dish. You can use baby red potatoes, red potatoes, purple potatoes, or yellow potatoes!
- Use fresh herbs as supposed to dried ones- Just cut the measurements in half. Fresh herbs are much more potent than dried ones. A little bit goes a long way!
- No avocado oil?- Substitute for olive oil or coconut oil.
- Give potatoes a good toss every time you take them out the oven- This will result in the potatoes getting evenly roasted.
Like this Balsamic Chicken with Herbed Roasted Potatoes recipe? You may also like these other one sheet pan recipes:
- Avocado Kale Pesto Salmon with Asparagus
- Cilantro Lime Chicken Fajitas
- One Sheet Pan Salmon and Veggies
Balsamic Chicken with Herbed Roasted Potatoes
This Balsamic Chicken with Herbed Roasted Potatoes makes for a delicious one-sheet pan dinner. The chicken comes out tender and juicy while the potatoes are buttery and crisp. Pair it up with some peas or green beans and you got yourself an easy and quick meal.
Ingredients
For Chicken:
- 1.5 lbs Chicken Breasts
- 1/4 cup balsamic vinegar
- 1 tbsp avocado oil
- 2 tbsp lemon juice
- 4 cloves of garlic (minced)
- 1/2 tsp pink salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley
- 1/4 tsp dried rosemary
For Potatoes:
- 1 lb baby red potatoes
- 1 tbsp avocado oil
- 2 tbsp butter
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 1 tsp dried parsley
- 1/2 tsp pink salt
- 1/4 tsp black pepper
- 2 cloves of garlic (minced)
Instructions
-
Preheat oven at 400 degrees F. Line a large baking sheet pan with parchment paper.
-
In a small mixing bowl whisk together ingredients for chicken; balsamic vinegar, lemon juice, avocado oil, pink salt, pepper, garlic, thyme, oregano, rosemary, and parsley. Set aside.
-
In a small bowl combine ingredients for potatoes; Avocado oil, butter, garlic, pink salt, pepper, and all herbs. Half your potatoes and place in a large mixing bowl. Drizzle marinade over them and toss. Make sure all potatoes are well coated.
-
Dab chicken breasts dry with a paper towel and place on sheet pan. (If chicken breasts are really thick, butterfly them by slicing them in half lengthwise). Pour 1/3 of the balsamic marinade over chicken breats.
-
Place herbed potatoes next to chicken. Scrap any leftover herbs and spread over potatoes. Place in the oven and bake for 15 minutes. Remove from oven and pour another 1/3 of the balsamic marinade over chicken. Give the potatoes a toss. Place back in the oven and bake for another 15 minutes. Again, remove from oven and pour the rest of balsamic marinade over breasts. Give potatoes a toss once again. Place back in oven for the last time and bake for another 2 minutes.
-
Remove from the oven and place chicken breasts on a cutting board or serving plates. Use a spoon to scoop extra balsamic marinade that is leftover on the sheet pan and pour over chicken breasts. Serve immediately with potatoes and any other sides of choice.
Recipe Notes
Tips and Substitutions:
- Butterfly chicken breasts if they are really thick- Do this by slicing them in half lengthwise. Thinner chicken breasts will cook through faster and better.
- Switch up your potatoes- You can use a variety of different potatoes to roast for this dish. You can use baby red potatoes, red potatoes, purple potatoes, or yellow potatoes!
- Use fresh herbs as supposed to dried ones- Just cut the measurements in half. Fresh herbs are much more potent than dried ones. A little bit goes a long way!
- No avocado oil?- Substitute for olive oil or coconut oil.
- Give potatoes a good toss every time you take them out the oven- This will result in the potatoes getting evenly roasted.
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
