4 boneless, skinless chicken breasts
1/3 cup balsamic vinegar
1/4 cup olive oil
Zest and juice of 1 lemon
4 cloves garlic, minced
1 tbsp honey
1 tsp dried oregano
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
1 lb baby potatoes, halved
Fresh parsley, chopped (for garnish)
Preheat Oven: Preheat your oven to 400°F
Prepare Marinade: In a bowl, whisk together balsamic vinegar, olive oil, lemon zest, lemon juice,
garlic, honey, oregano, thyme, salt, and pepper.
Marinate Chicken: Place chicken breasts in a resealable bag or shallow dish. Pour half of the
marinade over the chicken, reserving the other half for later. Let the chicken marinate for at least
30 minutes.
Prepare Potatoes: Toss halved baby potatoes in the remaining marinade.
Assemble Sheet Pan: Line a baking sheet with parchment paper. Arrange marinated chicken
breasts and potatoes on the sheet pan.
Bake: Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and
the potatoes are tender.
Serve: Garnish with fresh parsley and serve hot. Enjoy the zesty and flavorful chicken with the
delicious roasted potatoes!