Introduction

This Sheet Pan Chicken and Potatoes recipe is a delicious and easy way to prepare a wholesome meal with minimal cleanup. Juicy chicken breasts and tender Yukon gold potatoes are seasoned perfectly and baked together for a flavorful dinner the whole family will love.

The image shows a white textured plate with a large piece of honey-glazed chicken breast that is golden brown with a slightly sticky glaze and specks of seasoning on top, positioned in the front left of the plate. To the right and behind the chicken, there is a pile of golden roasted potato chunks with a crispy, seasoned exterior. A sprig of fresh green parsley is placed to the right of the potatoes, adding a touch of color. In the background, a sheet pan lined with foil holds more honey-glazed chicken breasts and roasted potatoes on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

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
3 tablespoons butter
½ cup honey
2 cloves garlic, minced
½ teaspoon pepper
¼ teaspoon salt

Instructions

Step 1: Preheat your oven to 400°F (200°C). Wash and halve the baby Yukon gold potatoes. In a large bowl, toss the potatoes with oil, garlic powder, 1 teaspoon pepper, paprika, and 2 teaspoons Kinder’s Buttery Steakhouse seasoning.
Step 2: Place the seasoned potatoes on a sheet pan in a single layer. Bake for 15 minutes to start cooking the potatoes.
Step 3: While the potatoes are baking, melt butter in a small saucepan over low heat. Add honey, minced garlic, ½ teaspoon pepper, and salt. Stir to combine and keep warm.
Step 4: Remove the sheet pan from the oven and push the potatoes to one side. Place the chicken breasts on the pan, then brush them generously with the honey butter mixture.
Step 5: Return the sheet pan to the oven and bake for an additional 20-25 minutes, or until the chicken is cooked through and the potatoes are tender. Brush the chicken once more with the honey butter halfway through baking.
Step 6: Remove from the oven and let the chicken rest for a few minutes before serving. Spoon extra honey butter over the potatoes if desired.

Tips & Variations

For extra flavor, marinate the chicken breasts in the honey butter sauce for 30 minutes before baking.
Swap baby Yukon gold potatoes with sweet potatoes or red potatoes for a different taste.
Add fresh herbs like rosemary or thyme to the potatoes before baking for an aromatic boost.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, to keep the chicken moist and the potatoes tender.

How to Serve

A close-up of a white patterned plate on a white marbled surface featuring a single large piece of honey-glazed chicken breast that is golden brown with a shiny, slightly sticky glaze and specks of black pepper, beside a small pile of roasted potato wedges with a golden-brown crispy texture and visible seasoning. There is a small garnish of fresh green parsley placed near the potatoes. In the background, a sheet pan lined with foil holds more pieces of honey-glazed chicken and roasted potatoes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and may even stay juicier during baking. Adjust cooking time as needed, since thighs can take a bit longer to cook through.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (75°C). You can check this with a meat thermometer inserted into the thickest part of the breast.

Sweet & Savory Sheet Pan Chicken and Potatoes Recipe

Print Recipe

★★★★★

4.9 from 109 reviews

This Sheet Pan Chicken and Potatoes recipe offers a simple, delicious one-pan meal featuring tender, juicy chicken breasts and perfectly roasted baby Yukon gold potatoes. A flavorful blend of garlic, paprika, and Buttery Steakhouse seasoning combined with a sweet honey garlic butter glaze creates a mouthwatering balance of savory and sweet. Ideal for busy weeknights, everything roasts together on a single sheet pan for easy cleanup and maximum flavor.

Author: Tara
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Chicken and Potatoes

2 boneless, skinless chicken breasts
1 pound baby Yukon gold potatoes
2 tablespoons oil (vegetable or olive oil recommended)
1 teaspoon garlic powder
1 teaspoon pepper
1 teaspoon paprika
2 teaspoons Kinder’s Buttery Steakhouse seasoning

Honey Garlic Butter Sauce

3 tablespoons butter
½ cup honey
2 cloves garlic, minced
½ teaspoon pepper
¼ teaspoon salt

Instructions

Prepare the ingredients: Preheat your oven to 400°F (200°C). Rinse and dry the baby Yukon gold potatoes, then cut them into halves or quarters depending on their size to ensure even cooking. Pat the chicken breasts dry with paper towels.
Season the chicken and potatoes: In a large bowl, toss the potatoes with 1 tablespoon of oil, garlic powder, paprika, 1 teaspoon pepper, and 1 teaspoon of Kinder’s Buttery Steakhouse seasoning until evenly coated. In another bowl, lightly coat the chicken breasts with the remaining 1 tablespoon of oil and sprinkle with the rest of the Kinder’s seasoning and pepper.
Arrange on sheet pan: Spread the potatoes evenly on a large sheet pan lined with parchment paper or foil. Place the chicken breasts on the pan alongside the potatoes, ensuring they have space and are not overlapping for proper roasting.
Make the honey garlic butter sauce: In a small saucepan over low heat, melt the butter. Add the minced garlic, honey, ½ teaspoon pepper, and ¼ teaspoon salt. Stir the mixture frequently until the butter is melted and the sauce is well combined, then remove from heat.
Roast the chicken and potatoes: Place the sheet pan in the preheated oven and roast for about 25-30 minutes, or until the potatoes are fork-tender and the chicken reaches an internal temperature of 165°F (74°C). Halfway through cooking, brush some of the honey garlic butter sauce over the chicken and potatoes to enhance flavor and moisture.
Finish and serve: Once cooked, remove the sheet pan from the oven. Brush the remaining honey garlic butter sauce generously over the chicken breasts and potatoes. Let the chicken rest for 5 minutes before serving to allow juices to redistribute. Serve warm and enjoy the deliciously glazed chicken and perfectly roasted potatoes.

Notes

You can substitute baby red or fingerling potatoes if Yukon golds are unavailable.
For extra crispiness, broil the chicken and potatoes for an additional 2-3 minutes at the end of cooking, watching closely to avoid burning.
Leftovers store well covered in the refrigerator for up to 3 days.
For a spicier kick, add a pinch of cayenne pepper or chili flakes to the seasoning.
Make sure not to overcrowd the sheet pan to ensure even roasting and browning.

Keywords: sheet pan chicken, roasted potatoes, honey garlic chicken, easy dinner, one pan meal, kid-friendly dinner