Sheet Pan Chicken and Potatoes

Why You’ll Love This Recipe

This Sheet Pan Chicken and Potatoes recipe is a great go-to for a busy weeknight or a relaxed weekend dinner. The combination of perfectly seasoned baby Yukon gold potatoes and juicy, tender chicken breasts smothered in a sweet honey glaze is irresistible. The best part? Everything cooks together on a single sheet pan, saving you time and effort. The garlic, honey, and buttery sauce gives the dish a rich flavor that pairs wonderfully with the roasted potatoes. Plus, it’s a balanced meal in one, offering protein and hearty vegetables.

Ingredients

• 2 chicken breasts, boneless and skinless

• 1 pound baby Yukon gold potatoes

• 2 tablespoons oil

• 1 teaspoon garlic powder

• 1 teaspoon pepper

• 1 teaspoon paprika

• 2 teaspoons Kinder’s Buttery Steakhouse seasoning

For the Sauce:

• 3 tablespoons butter

• ½ cup honey

• 2 cloves garlic, minced

• ½ teaspoon pepper

• ¼ teaspoon salt

Directions

1. Preheat the oven to 400° and line a baking sheet with foil.

2. In a medium pan, melt butter over medium heat. Stir in honey, minced garlic, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 5-6 minutes. Remove from heat and set aside.

3. Pound the chicken breasts to an even thickness and cut the potatoes into quarters or sixths, ensuring they’re about the same size for even cooking.

4. Place the chicken breasts on the prepared baking sheet and arrange the potatoes around the chicken.

5. Drizzle oil over the potatoes and chicken, and sprinkle them evenly with the garlic powder, pepper, paprika, and Kinder’s Buttery Steakhouse seasoning.

6. Pour the honey glaze over the chicken and place the pan in the oven.

7. Bake for 25-30 minutes or until the chicken is cooked through and the potatoes are tender.

Servings and Timing

• Servings: 2 servings

• Prep Time: 10 minutes

• Cook Time: 30 minutes

• Total Time: 40 minutes

Variations

• Vegetarian Option: Replace the chicken breasts with thick slices of tofu or tempeh for a plant-based meal. You can also add more vegetables like carrots, bell peppers, or Brussels sprouts alongside the potatoes for extra flavor.

• Spicy Kick: Add a pinch of red pepper flakes or cayenne pepper to the glaze for a spicy version of this dish.

• Herbs: Try adding fresh rosemary or thyme to the potatoes or chicken for a fresh herbal flavor.

• Different Potatoes: If Yukon golds are not available, you can substitute with red potatoes, baby potatoes, or any variety you prefer.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

• Reheating: To reheat, place the chicken and potatoes on a baking sheet and heat in a 350° F oven for 10-15 minutes or until warmed through. Alternatively, you can microwave for a quicker option, but the oven will help retain the crispiness of the potatoes.

FAQs

1. Can I use skin-on chicken for this recipe?

Yes, you can use skin-on chicken if you prefer. Just be sure to adjust the cooking time as it may take a bit longer for the skin to crisp up.

2. Can I make this recipe ahead of time?

While this recipe is best served fresh, you can prep the ingredients the night before. Cut the potatoes, pound the chicken, and store the sauce in the fridge. Then, just bake it the next day.

3. Can I use a different type of potatoes?

Yes, you can substitute the Yukon gold potatoes with other types such as red potatoes, russet potatoes, or even sweet potatoes.

4. How do I know when the chicken is fully cooked?

The chicken is cooked when it reaches an internal temperature of 165°F, and the juices run clear when pierced.

5. Can I add more vegetables to this recipe?

Absolutely! Feel free to add vegetables such as carrots, green beans, or bell peppers to the sheet pan for a more varied meal.

6. What can I serve this dish with?

This dish is hearty on its own, but you can pair it with a simple green salad, steamed vegetables, or a side of crusty bread for a more filling meal.

7. Can I use a different sauce for the chicken?

Yes, you can use a store-bought BBQ sauce, teriyaki sauce, or even a mustard glaze if you prefer a different flavor profile.

8. Is this recipe suitable for meal prep?

Yes, this recipe is perfect for meal prep. You can divide the chicken and potatoes into separate containers and store them in the fridge for a quick lunch or dinner option throughout the week.

9. Can I cook this on a different temperature?

While 400° F works best for even cooking, you can cook it at 375° F or 425° F. Just be sure to check the chicken and potatoes for doneness to avoid overcooking.

10. Can I freeze leftovers?

You can freeze the chicken and potatoes, though the texture of the potatoes may change once thawed. Store in an airtight container for up to 3 months. Reheat in the oven for the best results.

Conclusion

Sheet Pan Chicken and Potatoes is an easy, flavorful dinner option that delivers delicious results with minimal effort. It’s a one-pan wonder that combines the savory goodness of seasoned potatoes and chicken with the sweetness of a honey glaze, making it a crowd-pleasing meal. Whether you’re cooking for two or preparing a quick family dinner, this recipe is a surefire way to enjoy a satisfying, home-cooked meal in no time.