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Sheet Pan Chicken and Potatoes dish ready to serve on a kitchen table

Sheet Pan Chicken and Potatoes

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A delightful and hassle-free meal combining tender chicken breasts and crispy Yukon gold potatoes, all made in one pan for easy cleanup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken breasts (boneless and skinless) Pounded to ensure even thickness
  • 1 pound baby Yukon gold potatoes Cut into quarters or sixths
  • 2 tablespoons oil
  • 3 tablespoons butter Melted for glaze
  • ½ cup honey For glaze
  • 2 cloves garlic (minced)
Seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon pepper Separated for marinade and seasoning
  • 1 teaspoon paprika
  • 2 teaspoons Kinder’s Buttery Steakhouse seasoning
  • ½ teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 400°F and line a baking sheet with foil for easy cleanup.
  2. In a medium pan, melt the butter over medium heat. Stir in the honey, garlic, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 5-6 minutes before removing from heat.
  3. Pound the chicken breasts to ensure even thickness. Cut the potatoes into quarters or sixths for uniform cooking.
Baking
  1. Place the chicken breasts on the prepared baking sheet and arrange the potatoes around them.
  2. Drizzle oil over both chicken and potatoes, and sprinkle evenly with the seasonings.
  3. Pour the honey glaze over the chicken, ensuring it's well-coated.
  4. Bake in the preheated oven for 25-30 minutes until chicken is cooked through and potatoes are tender.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 8gSodium: 600mgFiber: 4gSugar: 15g

Notes

Pair with a fresh side salad or steamed vegetables. For leftovers, store them in an airtight container in the fridge for up to three days. To reheat, place in the oven at 350°F until warmed through.
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