Lemon Balsamic Chicken and Potatoes
A delicious and easy-to-make dish that combines juicy chicken fillets with tender baby potatoes in a zesty lemon and balsamic marinade, perfect for any occasion.
Ingredients
Main Ingredients
- 4 pieces chicken fillets Can substitute with tofu or tempeh for a plant-based option.
- 1 lb baby potatoes Can substitute with sweet potatoes.
- ¼ cup balsamic vinegar Red wine vinegar can be used as a substitute.
- ¼ cup olive oil
- 2 tablespoons lemon juice Adjust to taste.
- 2 cloves garlic, minced May substitute if sensitive.
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preparation
- Gather and measure all your ingredients. Wash the baby potatoes thoroughly to remove any dirt and set them aside. Cut them in half if preferred for even cooking.
- In a medium mixing bowl, whisk together the balsamic vinegar, olive oil, lemon juice, minced garlic, salt, and pepper.
Cooking
- In a large baking dish, arrange the chicken fillets in the center, and scatter the washed baby potatoes around them.
- Pour the marinade evenly over the chicken and potatoes.
- Toss the chicken and potatoes to ensure they're evenly coated in the marinade.
- Bake in a preheated oven at 400°F (200°C) for 30-35 minutes or until the chicken is cooked through and potatoes are tender.
- Check the chicken's doneness with a meat thermometer; it should reach an internal temperature of 165°F (74°C).
- Let the dish rest for a few minutes before serving. Garnish with fresh parsley.
Notes
Marinating for longer enhances flavor. Pair with a side salad, roasted veggies, or a chilled beverage for best results.