Sheet Pan Chicken and Potatoes

Why You’ll Love This Recipe

• Quick and Easy: With just a few simple steps, you can have a delicious meal ready in about 40 minutes.

• One-Pan Wonder: Everything cooks on a single sheet pan, making cleanup a breeze.

• Flavorful Glaze: The honey glaze infuses the chicken with a sweet and savory taste that complements the roasted potatoes perfectly.

• Family-Friendly: This dish is sure to please even the pickiest eaters, making it a great option for family dinners.

• Versatile: Easily adaptable to suit different tastes by swapping out seasonings or adding your favorite vegetables.

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken and Potatoes:

• 2 boneless, skinless chicken breasts

• 1 pound baby Yukon gold potatoes

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon black pepper

• 1 teaspoon paprika

• 2 teaspoons Buttery Steakhouse seasoning

For the Honey Glaze:

• 3 tablespoons butter

• ½ cup honey

• 2 cloves garlic, minced

• ½ teaspoon black pepper

• ¼ teaspoon salt

Directions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with aluminum foil.

2. Prepare the chicken breasts by pounding them to an even thickness. Cut the baby potatoes into quarters or sixths, ensuring uniform size for even cooking.

3. Make the Honey Glaze: In a medium saucepan, melt the butter over medium heat. Stir in the honey, minced garlic, salt, and pepper. Bring to a boil, then reduce the heat and let simmer for 5–6 minutes. Remove from heat and set aside.

4. Assemble on the Sheet Pan: Place the chicken breasts on the prepared baking sheet and arrange the potatoes around them. Drizzle the chicken and potatoes with olive oil and sprinkle evenly with garlic powder, black pepper, paprika, and Buttery Steakhouse seasoning.

5. Glaze and Bake: Pour the honey glaze over the chicken breasts. Bake in the preheated oven for 25–30 minutes, or until the chicken is cooked through and the potatoes are tender.

6. Serve: Remove from the oven and let rest for a few minutes before serving.

Servings and Timing

• Servings: 2

• Prep Time: 10 minutes

• Cook Time: 30 minutes

• Total Time: 40 minutes

Variations

• Seasoning Swaps: Experiment with different seasoning blends like Italian herbs, Cajun spice, or lemon pepper to customize the taste.

• Add Vegetables: Incorporate other vegetables such as carrots, broccoli, or bell peppers to make the dish more hearty and colorful.

• Sweet and Spicy: Add a dash of cayenne pepper or red pepper flakes to the honey glaze for a sweet and spicy kick.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

• Freezing: For longer storage, freeze the chicken and potatoes in separate airtight, freezer-safe containers for up to 3 months.

• Reheating: Reheat in a preheated oven at 350°F (175°C) for about 25 minutes, or until heated through.

FAQs

1. Can I use bone-in chicken instead of boneless?

Yes, bone-in chicken can be used, but adjust the cooking time accordingly, as it may take longer to cook through.

2. Can I use other types of potatoes?

Absolutely! Russet or red potatoes can be used as alternatives to Yukon gold potatoes.

3. Is it necessary to peel the potatoes?

No, leaving the skins on adds texture and nutrients. Just wash them thoroughly before cooking.

4. Can I prepare this dish ahead of time?

Yes, you can prep the chicken and potatoes, store them in the refrigerator, and bake them when ready to cook.

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

Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C).

6. Can I use a different sweetener instead of honey?

Maple syrup or agave nectar can be used as substitutes for honey in the glaze.

7. Is this recipe gluten-free?

Yes, all the ingredients used in this recipe are naturally gluten-free.

8. Can I add other vegetables to the sheet pan?

Certainly! Feel free to add vegetables like carrots, bell peppers, or green beans to the pan for added flavor and nutrition.

9. How do I prevent the potatoes from sticking to the pan?

Ensure the baking sheet is lined with aluminum foil and lightly greased to prevent sticking.

10. Can I use a different type of oil?

Yes, vegetable oil or avocado oil can be used as alternatives to olive oil.

Conclusion

This Sheet Pan Chicken and Potatoes recipe offers a delicious, easy-to-make meal that’s perfect for busy weeknights. With minimal prep and cleanup, it’s a go-to option for satisfying your family’s hunger without spending hours in the kitchen. The combination of tender chicken, roasted potatoes, and a flavorful honey glaze makes this dish a winner every time.