Balsamic Glazed Chicken and Roasted Potatoes

Hi Everyone!

Today I have for you a simple week night meal that is such a breeze to put together and it tastes like you spent hours on it!! I honestly don’t know why I haven’t made this sooner? Oh what am I talking about? I’m talking about my Balsamic Glazed Chicken and Roasted Potatoes.
Balsamic Glazed Chicken and Roasted Potatoes
Oh baby, if you like the flavor of a tangy balsamic you will just love this dish. The chicken turned out so tender, that you don’t even need a knife to cut it. The potato are loaded with flavor and a perfect complement to the chicken. I have to be real honest, this is probably one of my favorite dinners that I have made this year.
Balsamic Glazed Chicken and Roasted Potatoes
If you make this dish, you need to make extra! The chicken is so good the next day. I cut it up and put it on my strawberry and pumpkin seed salad and added a little more balsamic dressing to go on the salad and the chicken was just amazing!! I like to big batch cook on Sundays and now I will be adding the chicken to it. To make it’s sooooooo easy! All I did was marinate my chicken and potatoes together in a balsamic and olive oil marinade for about an hour. Then I placed it all together in a baking dish and baked for about 40 minutes until the potatoes were tender. I served it with a side salad and called it dinner. It was perfect and satisfying. My Husband thought it was ok, but he isn’t the biggest balsamic fan, but he did eat it all.
Balsamic Glazed Chicken and Roasted Potatoes

Balsamic Glazed Chicken and Roasted Potatoes
Nutrition Information
  • Serves: 4 servings
  • Serving size: 4 oz chicken & ½ cup potatoes
    Prep time: 
    Cook time: 
    Total time: 
    Juicy, tender chicken and potatoes marinated in a balsamic vinaigrette and baked to perfection.
    • 1 lbs. chicken, breast, skinless boneless
    • 1 lbs red potatoes, cut up into bite size pieces
    • 2 tbsp. olive oil
    • 3 tbsp. balsamic vinegar
    • 1 tsp. dijon mustard
    • 2 tsp. Italian Seasoning Herb
    1. In a ziplock bag add chicken and potatoes; set aside.
    2. In a small bowl, add olive oil, balsamic vinegar, dijon mustard and Italian seasoning. Whisk together until combined. Add to chicken and potatoes and marinate for at least 30 minutes or up to 4 hours, depending on how strong of a balsamic taste you like. I marinated for one hour.
    3. Preheat oven to 375 degrees
    4. Spray a 9 x 13 baking dish with cooking spray and add chicken and potato mixture, along with marinade.Spread the potatoes along sides of the chicken.
    5. Cover and bake in the oven for 15 minutes. Mix the potatoes, uncover and bake for 20- 25 minutes longer or until chicken is no longer pink and potatoes are fork tender.
    6. Serve immediately
    Calories for chicken and potatoes: 233, Fat: 9, Sodium: 116, Potassium: 305, Carbs: 12, Fiber: 2, Sugar: .08, Protein: 27

    Balsamic Glazed Chicken and Roasted Potatoes
    I really love simple dishes like this! It makes for a wonderful weeknight meal and makes for tasty leftovers. I’m trying to get back into the swing of things making healthier dinners more often, not just a few times a week. It seems when the holiday time came, I was just randomly making quick meals, like soup, burgers and pasta. Dinner time is so important, it’s the only time my Husband and I sit together and talk. After dinner I normally start to write my blog and my Husband works on his car, so I want to make dinner more special.

    Well, time for me to hit the sack! I am beat today!

    Have a super, duper, delicious day!


    Balsamic Glazed Chicken and Roasted Potatoes


    1. Woah I love Balsamic and this sounds GREAT and light! LOVE it, I would add some broccoli too!

    2. Everything about this chicken is amazing! I want this for dinner seriously!

    3. Yummmm….balsamic chicken is one of my favorite dinners! The leftover chicken is so good for salads the next day too 🙂

    4. I looove balsamic, this sounds amazing!

    5. Just took foil off and is still Very raw. Should it be more cooked than that after 15 min and foil over it?

    6. Made this for dinner to night! It was great! thanks

    7. I added sliced mushrooms and asparagus and upped the balsamic by 2 tablespoons. It was amazing

    8. I’ve been using your marinade recipe for about 7 months and love it! I’ve mixed it up a couple of times, I like increasing the marinade amount and then add veggies like zucchini, bell peppers and onions. Ive also omited the potatoes and replace with the red onions and bell peppers (sometimes also green beans) and then serve it over a bed of rice! My husband loves it and I’m so glad I stumbled on your recipe!

    9. Can i just season the same way and throw in a crockpot? Looking for a dish i can have cooking while at work and the other i’ve found are more lemon pepper-y and not in the mood for that kind of flavor but balsamic..yum! and thinking of substituting the mustard for honey?? what do you think?


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