Description
A simple and flavorful weeknight dinner featuring balsamic-glazed chicken and crispy roasted potatoes, all made on one sheet pan for easy cleanup.
Ingredients
Scale
- 1.5–2 lb (700–900 g) bone-in or boneless chicken
- 1.5 lb (700 g) potatoes, cut into 1-inch cubes
- 1/3 cup balsamic vinegar
- 2 tbsp olive oil
- 1–2 tbsp honey
- 2 cloves minced garlic
- 1 tsp Dijon mustard
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Whisk together balsamic vinegar, olive oil, honey, minced garlic, Dijon, salt, and pepper in a bowl.
- Toss chicken pieces in the mixture, ensuring they are well-coated.
- Spread the seasoned potato cubes on a rimmed sheet pan and drizzle with oil; toss to coat.
- Preheat the oven to 425°F (220°C).
- Roast the potatoes for 15 minutes before adding chicken to the pan, flipping the potatoes halfway through cooking.
- Continue roasting until chicken is cooked through with an internal temperature of 165°F (74°C) and potatoes are golden and tender (30–40 minutes total).
- If desired, broil for 1–2 minutes to crisp the edges of the chicken and potatoes, watching closely.
Notes
Pat chicken dry before marinating for better glaze adherence. Adjust marinating time based on desired flavor intensity.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Sheet Pan Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg