Description
A flavorful and easy weeknight meal featuring marinated chicken breasts and baby potatoes roasted to perfection.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, whisk together balsamic vinegar, olive oil, honey, minced garlic, oregano, salt, and pepper.
- Place the chicken and halved baby potatoes into a zip-top bag or container. Pour the marinade over them, seal, and gently shake to coat.
- Marinate for at least 30 minutes or up to 2 hours in the refrigerator.
- Spread the marinated chicken and potatoes onto a sheet pan in a single layer.
- Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are fork-tender.
- Garnish with freshly chopped parsley before serving.
Notes
For deeper flavor, marinate chicken overnight. You can also use an air fryer for quicker cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg