Balsamic Glazed Chicken and Roasted Potatoes
Prep time
Cook time
Total time
Juicy, tender chicken and potatoes marinated in a balsamic vinaigrette and baked to perfection.
Serves: 4 servings
  • 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
Nutrition Information
Serving size: 4 oz chicken & ½ cup potatoes
Recipe by PB + P Design at