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Sheet Pan Chicken and Potatoes Recipe

Sheet Pan Chicken and Potatoes Recipe
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★★★★★

5 from 23 reviews

A simple and hearty sheet pan chicken and potatoes recipe featuring tender chicken breasts roasted alongside flavorful baby potatoes seasoned with garlic, herbs, and olive oil. This one-pan meal is perfect for an easy weeknight dinner with minimal cleanup.

Ingredients

Scale

Chicken and Potatoes

  • 4 boneless, skinless chicken breasts (or thighs)
  • 1 lb baby potatoes, halved or quartered

Seasonings and Oil

  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Optional Garnish

  • Fresh parsley for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for roasting the chicken and potatoes evenly.
  2. Prepare Baking Sheet: Line a large baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking and make cleanup easier.
  3. Make Seasoning Mix: In a small bowl, combine the olive oil, garlic powder, onion powder, dried rosemary, dried thyme, salt, and pepper, mixing well to create a flavorful marinade.
  4. Season Potatoes: Toss the halved or quartered baby potatoes in about half of the olive oil seasoning mixture until evenly coated, then spread them out evenly on the prepared baking sheet.
  5. Add Chicken: Place the chicken breasts or thighs on the baking sheet next to the potatoes, arranging them so they aren’t overcrowded for even cooking.
  6. Drizzle Seasoning: Drizzle the remaining olive oil seasoning mixture over the chicken to infuse it with flavor and help it brown nicely.
  7. Roast: Roast the chicken and potatoes in the preheated oven for 35 to 45 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F or 75°C) and the potatoes are golden brown and tender.
  8. Rest: Remove the baking sheet from the oven and allow the chicken to rest for a few minutes to keep it juicy before serving.
  9. Garnish and Serve: Optionally, sprinkle freshly chopped parsley over the dish for a fresh, bright finish and serve warm.

Notes

  • You can add vegetables like carrots, bell peppers, or Brussels sprouts to the sheet pan for added color and nutrition.
  • To add some heat, include chili flakes or cayenne pepper in the seasoning mix.
  • Swap baby potatoes for sweet potatoes for a sweeter twist on this dish.
  • Prepare ahead by seasoning chicken and potatoes and storing in the fridge until ready to roast.
  • Store leftovers in an airtight container in the refrigerator for 3-4 days.

Nutrition

Keywords: sheet pan chicken, roasted potatoes, one pan meal, easy dinner, healthy chicken recipe, weeknight dinner

Find it online: https://tastemadebyclara.com/sheet-pan-chicken-and-potatoes-recipe/