Print

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://www.cheftara.com/sweet-and-savory-sheet-pan-chicken-and-potatoes-recipe/