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
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Preheat oven at 400 degrees F. Line a large baking sheet pan with parchment paper.
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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.
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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.
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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.
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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.
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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.