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Tuscan Chicken and Potato Sheet Pan Dinner with Balsamic Burst Tomatoes l SimplyScratch.com

Tuscan Chicken and Potato Sheet Pan Dinner with Balsamic Burst Tomatoes

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In this easy Tuscan Chicken and Potato Sheet Pan Dinner, fingerling potatoes roast alongside chicken breast that are seasoned with homemade Tuscan season blend, garlic and fresh lemon juice. A side parcel of balsamic tomatoes completes this easy one-pan meal
Course Mains & Entrees
Cuisine Italian, Tuscan
Keyword balsamic, chicken, dinner, easy, potatoes, sheet pan, tomatoes, tuscan
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 4 servings
Calories 360
Author Laurie McNamara

Ingredients

FOR THE BALSAMIC BURST TOMATOES:

  • 1 pint cherry tomatoes
  • 2 cloves minced garlic
  • 2 teaspoons olive oil
  • 2 teaspoons balsamic vinegar
  • 1 handful basil leaves for serving

FOR THE POTATOES:

  • pounds fingerling potatoes halved lengthwise
  • 1 tablespoons olive oil
  • 1 teaspoon Homemade Tuscan Seasoning Blend
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 pinch kosher salt more or less to taste
  • black pepper freshly ground

FOR THE TUSCAN CHICKEN:

  • 4 chicken breast halves
  • 1 teaspoon olive oil
  • 1 whole lemon juices, about 2 tablespoons
  • 1 tablespoon Tuscan Seasoning Blend
  • 2 cloves garlic finely grated or minced

Instructions

FOR THE TOMATOES:

  • Preheat your oven to 400°.
  • On a piece of aluminum foil, place the tomatoes, garlic, olive oil, balsamic vinegar and seal the foil to form a pouch.
  • Once made, immediately place the foil parcel on the bottom rack and roast for the 20 minutes.
  • Remove the parcel and if the tomatoes haven't burst on their own, use a fork to lightly press on the tomatoes.

FOR THE POTATOES:

  • Next toss the potato halves with the olive oil, Tuscan seasoning, garlic powder, paprika and a pinch or two of kosher salt and black pepper.
  • Place the seasoned potatoes on the perimeter of a rimmed metal baking sheet. Slide the pan onto the middle rack of your preheated oven to roast for 10 minutes.
  • FOR THE CHICKEN
  • Toss the chicken breasts with the olive oil, the lemon juice, garlic and seasoning. Set off to the side.
  • Once the potatoes have roasted for 10 minutes, remove the sheet pan and place the chicken breasts in the center. Return the pan back to the oven and roast for 20 minutes, rotating the pan halfway through.
  • Once the chicken is cooked, turn your broiler on high and (use oven mitts) move the rack to the highest position in your oven. Sprinkle with pecorino Romano cheese and slip under the broiler for a few minutes. Watch closely.

Notes

Serve with slices of warm bread.

Nutrition

Serving: 1g | Calories: 360kcal | Carbohydrates: 40g | Protein: 29g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 167mg | Potassium: 1477mg | Fiber: 7g | Sugar: 5g | Vitamin A: 746IU | Vitamin C: 64mg | Calcium: 125mg | Iron: 5mg