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.
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.
Pat dry chicken breasts 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.