Lemon Balsamic Chicken and Potatoes
A delightful dish combining succulent chicken fillets and tender baby potatoes with the tangy freshness of lemon and rich balsamic vinegar.
Ingredients
Main Ingredients
- 4 pieces chicken fillets Boneless and skinless preferred
- 1 lb baby potatoes Wash and cut larger ones in half for even cooking
- ¼ cup balsamic vinegar Check for gluten-free if necessary
- ¼ cup olive oil Or substitute with a low-calorie cooking spray
- 2 tablespoons lemon juice Freshly squeezed preferred
- 2 cloves garlic, minced Enhances flavor
- to taste salt and pepper Don't skimp on seasoning
- for garnish fresh parsley Chopped
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Wash the baby potatoes and cut any larger ones in half.
- Mince the garlic and mix with balsamic vinegar, olive oil, lemon juice, salt, and pepper.
Cooking
- Arrange the chicken fillets in a large baking dish, and scatter the baby potatoes around them.
- Pour the marinade mixture over the chicken and potatoes, ensuring they are well-coated.
- Toss gently to coat everything with the marinade.
- Bake for 30-35 minutes until the chicken reaches an internal temperature of 165°F (75°C) and potatoes are fork-tender.
- Check for doneness halfway through cooking.
- Remove from oven, garnish with fresh parsley, and let rest before serving.
Notes
For a sweeter glaze, try adding a tablespoon of honey to the marinade. You can also include seasonal veggies for added nutrition.