Description

Enjoy the ease of a comforting meal with this Sheet Pan Chicken and Potatoes recipe. Perfectly roasted chicken meets tender, golden baby potatoes, all cooked together on a single pan for minimal cleanup. This dish is not only a time-saver but also customizable with your favorite herbs and seasonal vegetables. It’s the ideal choice for busy weeknights or impressing guests effortlessly.

Ingredients

Scale

4 boneless, skinless chicken breasts (about 1.5 lbs)
1 lb baby potatoes, halved
3 tbsp extra virgin olive oil
4 garlic cloves, minced
2 tsp fresh rosemary or thyme, chopped
Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C).
In a large bowl, combine chicken breasts with 2 tbsp olive oil, minced garlic, salt, and pepper. Coat well.
In another bowl, toss halved baby potatoes with remaining olive oil, fresh herbs, salt, and pepper until evenly coated.
Arrange the seasoned chicken in the center of a sheet pan and surround it with potatoes.
Roast in the oven for 30-35 minutes until chicken reaches an internal temperature of 165°F and potatoes are golden brown.
Let rest for 5 minutes before serving.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 chicken breast (170g)
Calories: 350
Sugar: 1g
Sodium: 500mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 4g
Protein: 30g
Cholesterol: 90mg

Keywords: Substitute baby potatoes with sweet potatoes or seasonal veggies like carrots or bell peppers for variety. For added flavor, sprinkle with paprika or your favorite spices before roasting.