Gluten-Free Sheet Pan Balsamic Chicken and Potatoes
A delicious and easy gluten-free recipe for balsamic chicken and potatoes cooked on a single sheet pan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons honey
- 3 cloves garlic, minced
- Salt and pepper to taste
- Fresh rosemary for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, whisk together balsamic vinegar, olive oil, honey, garlic, salt, and pepper.
- Add the chicken breasts and potatoes to the bowl, tossing to coat them in the marinade.
- Spread the chicken and potatoes in a single layer on a sheet pan.
- Bake for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.
- Garnish with fresh rosemary before serving.
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Notes
- Make sure to use gluten-free balsamic vinegar.
- Feel free to add other vegetables like bell peppers or carrots.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg