Lemon Balsamic Chicken and Potatoes
A delightful dish combining succulent chicken fillets marinated in a tangy lemon and balsamic concoction, served with tender roasted baby potatoes, perfect for busy weeknights or special occasions.
Ingrédients
For the chicken and potatoes
- 4 pieces chicken fillets Lean chicken for a healthier option
- 1 lb baby potatoes Can be cut in half or left whole
- 1/4 cup balsamic vinegar Substitutes include red wine vinegar or cider vinegar
- 1/4 cup olive oil Can use lower-calorie oil if desired
- 2 tablespoons lemon juice Freshly squeezed for best flavor
- 2 cloves garlic, minced Fresh is preferable
- to taste Salt and pepper Adjust as per preference
- to taste Fresh parsley for garnish Chopped
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Rinse the baby potatoes under cold water and set them aside to dry.
- In a medium-sized bowl, combine the balsamic vinegar, olive oil, lemon juice, minced garlic, salt, and pepper. Whisk together until well blended.
- Place the chicken fillets in the marinade and allow them to soak for at least 15-20 minutes.
- Add the baby potatoes to the marinade, ensuring they’re well coated.
- Transfer the marinated chicken and potatoes into a baking dish, spreading them out evenly.
Cooking
- Bake in the preheated oven for 30-35 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are fork-tender.
- Sprinkle freshly chopped parsley over the top before serving.
Notes
For a vegan option, substitute chicken with firm tofu or chickpeas. Do not overcrowd the baking dish to ensure even cooking.