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recipe card photo sheet pan chicken with potatoes.
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Sheet Pan Chicken and Potatoes

Sheet pan chicken and potatoes made w/homemade marinade adds flavor to the chicken cutlet, while the potatoes cook to perfection in the oven.
Prep Time1 hour 10 minutes
Cook Time30 minutes
Total Time1 hour 40 minutes
Course: Main Dishes
Cuisine: American
Keyword: sheet pan chicken and potatoes
Servings: 4
Calories: 384kcal
Author: Lois

Ingredients

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

Ingredients

  • 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

Instructions

  • 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.

Notes

Make sure the chicken is cooked to an internal temperature of 165°F by using a digital meat thermometer.

Nutrition

Serving: 1g | Calories: 384kcal | Carbohydrates: 31g | Protein: 41g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 117mg | Sodium: 1100mg | Fiber: 3g | Sugar: 6g