If you’re looking for an easy and delicious dinner option, this sheet pan chicken and potatoes recipe is your perfect solution. It’s a one-pan meal that combines juicy chicken with tender potatoes, roasted to perfection with a blend of herbs and spices. Ideal for busy weeknights or casual gatherings, this dish requires minimal prep and clean-up, allowing you to enjoy more quality time with family or friends. In just about an hour, you can have a wholesome meal ready to serve, making it a go-to favorite for both novice cooks and seasoned chefs alike. Creamy Beef Shells Casserole Chicken Bacon Ranch Casserole The best part is the versatility of this recipe; you can easily customize it by adding your favorite vegetables or adjusting the seasonings to suit your taste. With just a few simple steps, you’ll create a mouthwatering dish that’s sure to impress everyone at the table.
Why You’ll Love This Sheet Pan Chicken and Potatoes
- Quick and Easy: Minimal prep time and straightforward steps make this recipe stress-free, even for novice cooks
- Flavorful and Versatile: Enjoy outstanding flavor with ingredients you can easily customize by adding your favorites or adjusting spices
- Perfect for Any Occasion: Ideal for casual gatherings, holiday celebrations, or weeknight dinners
Ingredients for Sheet Pan Chicken and Potatoes
For more inspiration, check out this Mexican chicken marinade recipe.
Here’s what you’ll need to make this delicious dish:
- Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but you can adjust the amount depending on how many people you’re feeding
- Potatoes: Small red or Yukon gold potatoes work best as they hold their shape well during roasting
- Olive Oil: Use extra virgin olive oil for richer flavor while helping the chicken and potatoes crisp up in the oven
- Fresh Herbs: Rosemary or thyme adds aromatic flavor; feel free to use dried herbs if fresh isn’t available
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Sheet Pan Chicken and Potatoes
Follow these simple steps to prepare this delicious dish:
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly spray it with nonstick cooking spray.
Step 2: Prepare the Chicken
In a bowl, season the boneless chicken breasts with olive oil, salt, pepper, and your choice of herbs. Ensure each piece is evenly coated for maximum flavor.
Step 3: Cut the Potatoes
Wash and cut the potatoes into halves or quarters depending on their size. Toss them in a separate bowl with olive oil, salt, pepper, and any additional herbs you’d like.
Step 4: Combine Ingredients on Baking Sheet
Place seasoned chicken breasts on one side of the prepared baking sheet. Arrange the potatoes on the other side in a single layer to allow even roasting.
Step 5: Roast Everything Together
Bake in the preheated oven for about 30-35 minutes or until the chicken reaches an internal temperature of at least 165°F (74°C) and potatoes are fork-tender.
Step 6: Serve and Enjoy
Transfer everything to plates for serving. Drizzle any remaining juices over the top for added flavor.
Tips and Tricks
Here are some helpful tips to ensure the best results for your dish:
- Even Cooking: Make sure all ingredients are cut to similar sizes for consistent cooking times
- Temperature Control: Let ingredients reach room temperature before starting for better results
- Advanced Technique: For enhanced flavor, try marinating the chicken overnight in olive oil and herbs
How to Serve Sheet Pan Chicken and Potatoes
This Sheet Pan Chicken and Potatoes is versatile and pairs wonderfully with:
- Rice or Potatoes: A hearty base that soaks up the delicious sauce.
- Fresh Salad: Adds a crisp and refreshing contrast to the rich flavors of the dish.
- Crusty Bread: Perfect for enjoying every last drop of the flavorful sauce.
Feel free to pair it with your favorite sides for a personalized meal!
Make Ahead and Storage
- Make Ahead: You can prepare the chicken and potatoes in advance. Marinate the chicken in your favorite spices for at least an hour, or overnight for better flavor. Cut the potatoes and toss them in oil and seasoning, then store them in an airtight container in the fridge for up to two days before cooking.
- Storing: Store any leftovers in an airtight container in the fridge. They will stay fresh for up to four days. For longer storage, consider freezing portions for up to three months. Make sure to label containers with dates for easy reference.
- Reheating: To reheat, place the chicken and potatoes on a baking sheet at 350°F (175°C) for about 15-20 minutes until heated through. Alternatively, you can microwave individual portions on high for about two minutes, checking to ensure they are hot throughout.
Suggestions for Sheet Pan Chicken and Potatoes
Avoid Overcrowding the Pan
One common mistake when making Sheet Pan Chicken and Potatoes is overcrowding the pan. When you place too many ingredients on a single sheet, it can lead to steaming rather than roasting. This prevents your chicken from developing that crispy, golden-brown exterior that everyone loves. To achieve perfect results, ensure that there’s enough space between each piece of chicken and potato. If necessary, use two pans to ensure even cooking. Remember, proper airflow around the food allows for better caramelization and flavor development.
Neglecting Seasoning
Another frequent error is neglecting to season your dish adequately. Seasoning is crucial for enhancing the flavors of your Sheet Pan Chicken and Potatoes. Many home cooks make the mistake of adding too little salt or not using enough herbs and spices. Aim to generously season both the chicken and potatoes before roasting. Consider using a mix of garlic powder, paprika, thyme, or rosemary for a robust flavor profile. Don’t hesitate to taste-test your seasoning blend prior to applying it; this ensures a delicious end result.
Using Cold Ingredients
Using cold ingredients straight from the refrigerator can negatively impact your cooking process. When you place cold chicken or potatoes in a hot oven, they won’t cook evenly or thoroughly. This can lead to undercooked centers or dried-out edges. To avoid this issue, allow your chicken and potatoes to sit at room temperature for about 30 minutes before cooking. This simple step ensures that they cook uniformly and reach their optimal tenderness while maintaining moisture.
Ignoring Cooking Times
Many home cooks ignore specific cooking times for different ingredients in their Sheet Pan Chicken and Potatoes recipe. Chicken thighs may require more time than smaller potato pieces to achieve proper doneness. To avoid overcooking or undercooking any component of your dish, cut your potatoes into uniform sizes that match the cooking time of the chicken pieces you’re using. A meat thermometer can be particularly useful; ensure that the internal temperature of the chicken reaches 165°F (75°C) to guarantee food safety.
FAQs
What size chicken should I use for Sheet Pan Chicken and Potatoes?
Choosing the right size chicken pieces is crucial when preparing Sheet Pan Chicken and Potatoes. Bone-in, skin-on thighs are often recommended due to their moisture retention during cooking, but you can also use breasts if preferred. Ensure all pieces are roughly similar in size so they cook evenly; otherwise, some may finish earlier than others. Adjust cooking times depending on whether you opt for larger or smaller cuts; always check doneness with a meat thermometer.
Can I add vegetables to my Sheet Pan Chicken and Potatoes?
Yes, adding vegetables is an excellent way to enhance your Sheet Pan Chicken and Potatoes dish! Popular options include carrots, bell peppers, zucchini, or Brussels sprouts. Just remember that different vegetables have varying cooking times; firmer vegetables may need pre-cooking while softer ones can go on at the same time as the chicken and potatoes. Cut all ingredients into uniform sizes for even roasting; this ensures everything cooks perfectly together. For more inspiration, check out this maple bacon carrots recipe.
How do I store leftovers from my Sheet Pan Chicken and Potatoes?
Storing leftovers properly will help maintain flavor and freshness after making Sheet Pan Chicken and Potatoes. Allow leftover food to cool completely before transferring it into airtight containers. You can safely store leftovers in the refrigerator for up to three days or freeze them for up to three months if sealed correctly. When reheating, ensure that it reaches an internal temperature of 165°F (75°C) for safe consumption without losing quality.
What can I serve with Sheet Pan Chicken and Potatoes?
Sheet Pan Chicken and Potatoes pairs wonderfully with a variety of side dishes! Consider serving it alongside a fresh green salad dressed lightly with vinaigrette for a refreshing contrast. Alternatively, crusty bread can complement this hearty meal beautifully by soaking up juices from the pan drippings. Mexican Street Corn Salad For a more filling option, pair it with roasted asparagus or steamed broccoli; these sides add color while rounding out your meal’s nutritional value.
Conclusion for Sheet Pan Chicken and Potatoes
In summary, creating delicious Sheet Pan Chicken and Potatoes is all about avoiding common pitfalls such as overcrowding your pan or neglecting seasoning. By keeping your ingredients at room temperature before cooking and paying attention to individual cooking times, you enhance both texture and flavor significantly. Don’t forget about incorporating additional veggies or sides for added complexity in taste! By following these guidelines closely, you’ll achieve perfectly roasted chicken along with tender potatoes every time you make this delightful dish.
Sheet Pan Chicken and Potatoes
- Total Time: 50 minutes
- Yield: Serves 4
Description
Experience the ease and flavor of this Sheet Pan Chicken and Potatoes recipe, where succulent chicken breasts come together with perfectly roasted potatoes. Infused with aromatic herbs, this one-pan wonder is ideal for busy weeknights or casual gatherings. In just under an hour, you can serve a wholesome meal that’s easily customizable with your favorite vegetables or spices, catering to any palate.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1.5 lbs small red or Yukon Gold potatoes
- 3 tbsp extra virgin olive oil
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp fresh rosemary or thyme (or 1 tsp dried)
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a bowl, coat the chicken breasts with olive oil, salt, pepper, and herbs.
- Wash and cut potatoes into halves or quarters. Toss them in a bowl with olive oil, salt, pepper, and additional herbs.
- Place the seasoned chicken on one side of the baking sheet and arrange the potatoes on the other side.
- Roast for about 30-35 minutes until the chicken reaches an internal temperature of 165°F (74°C) and potatoes are fork-tender.
- Serve hot, drizzling any pan juices over the top.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast (170g) with potatoes (150g)
- Calories: 450
- Sugar: 2g
- Sodium: 590mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 85mg
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