This simple weeknight meal is not just easy to prepare but also incredibly flavorful, thanks to the zesty lemon and rich balsamic vinegar marinade that brings out the best in the chicken and potatoes.
Ingredients
Scale:
4 boneless, skinless chicken breasts
1 pound baby potatoes, halved
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon garlic powder
1 lemon, juiced and zested
1/4 cup balsamic vinegar
Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 425°F (220°C).
In a bowl, whisk together the olive oil, lemon juice, lemon zest, balsamic vinegar, salt, pepper, oregano, and garlic powder until well combined.
Place the chicken breasts in a resealable bag or a shallow dish and pour half of the marinade over them. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
In a separate bowl, toss the halved baby potatoes with the remaining marinade until evenly coated.
On a large baking sheet or oven-safe skillet, arrange the marinated chicken breasts in the center and scatter the potatoes around them.
Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender and golden brown.
Remove from the oven and let it rest for a few minutes. Drizzle with any remaining marinade and sprinkle with chopped parsley before serving.
