Who doesn't love an easy, one-pan meal? This recipe for sheet pan chicken and potatoes is the perfect weeknight dinner. The homemade marinade adds delicious flavor to the chicken cutlet, and the potatoes cook to perfection in the oven. Plus, cleanup is a breeze!
So go ahead and give this recipe a try - your family will thank you. Check out all the other Chicken Cutlet Recipes to help you get dinner on the table every night!
After a long day, the last thing you want to do is spend hours in the kitchen cooking dinner. Fortunately, there are plenty of quick and easy recipes that can be made with just a few simple ingredients.
One of these is this recipe for sheet pan chicken and potatoes.This dish is full of flavor and perfect for a busy weeknight. Simply marinate your chicken in the homemade marinade, and then bake it on a sheet pan with your favorite potatoes.
Dinner will be ready in no time! And clean up easy too - just one pan to wash!
Table of Contents
Can I use parchment paper for sheet pan dinners?
Parchment paper is a popular kitchen item that is used for a variety of purposes, including lining baking sheets and wrapping food. It is also great for sheet pan dinners.
Parchment paper can help to prevent sticking and makes cleanup a breeze. Plus, it can be used to cook food at a lower temperature, which helps to prevent burning.
If you are using parchment paper for sheet pan dinners, be sure to use the proper size pan. The parchment paper should fit snugly in the pan so that it doesn't curl up during cooking. When cooked properly, food cooked on parchment paper will be moist and delicious without overcooking.
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Main Ingredients Needed
This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.
- Step 1: Combine together the ingredients for the marinade in a bowl.
- Step 2: Pour the marinade over the chicken. Refrigerate for an hour or overnight.
- Step 3: Line a baking sheet with parchment paper. Place the chicken down one side of the pan. Toss the potatoes with the melted butter, rosemary, thyme, salt and pepper. Arrange the potatoes alongside the chicken.
- Step 4: Bake in a preheated 400°F oven for 15 minutes. Remove the tray from the oven and flip the chicken over. Stir the potatoes.
- Step 5: Cook for another 10-12 minutes or until the chicken reaches an internal temperature of 165°F and the potatoes are golden brown. Broil for 2-3 minutes until the chicken is golden and the potatoes are crisp.
Before You Begin!
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- You can swap out the golden potatoes and use red potatoes.
- How about not using any starchy potatoes and use squash?
- Add vegetables to the tray...green beans, asparagus or even Brussel sprouts.
Make it a Meal
- For a light meal, try pairing these baked chicken cutlets with a salad tossed with Homemade Italian Salad Dressing.
- Check out my other recipe for One Pan Chicken and Potatoes.
- Any leftover chicken can be stored in a sealed container in the refrigerator for up to 5 days.
- It can also be frozen for up to 3 months.
- If you are going to freeze leftoverr chicken, don't forget to label the chicken properly.
- Check out my other leftover chicken recipes.
Top Recipe Tip
- Make sure the chicken is cooked to an internal temperature of 165°F by using a digital meat thermometer.
Marinade for Chicken
- 3 tablespoons water
- 2 tablespoons lemon juice
- 2 tablespoons dijon mustard
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon minced garlic
- 1 tablespoon chopped parsley
- 4 boneless skinless chicken breasts
- 1 pound Yukon gold potatoes, washed, cut into wedges
- 1 teaspoon dried rosemary
- 1 teaspoons dried thyme
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
- 2 tablespoons butter, melted
- Combine together the ingredients for the marinade in a bowl.
- Pour over the chicken. Refrigerate for an hour or overnight.
- Line a baking sheet with parchment paper.
- Place the chicken down one side of the pan.
- Toss the potatoes with the melted butter, rosemary, thyme, salt and pepper.
- Arrange the potatoes alongside the chicken.
- Bake in a preheated 400°F oven for 15 minutes. Remove the tray from the oven and flip the chicken over. Stir the potatoes.
- Cook for another 10-12 minutes or until the chicken reaches an internal temperature of 165°F and the potatoes are golden brown.
- Broil for 2-3 minutes until the chicken is golden and the potatoes are crisp.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 384Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 117mgSodium: 1100mgCarbohydrates: 31gFiber: 3gSugar: 6gProtein: 41g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.