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Delicious Sheet Pan Chicken and Potatoes Recipe

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Sheet Pan Chicken and Potatoes is an easy and flavorful dinner with juicy chicken breasts and crispy baby Yukon gold potatoes, all roasted with a savory honey glaze, perfect for busy nights.

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

For the Sauce:

3 tablespoons butter

½ cup honey

2 cloves garlic, minced

½ teaspoon pepper

¼ teaspoon salt

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with foil.
  2. In a medium pan, melt butter over medium heat. Stir in honey, garlic, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 5-6 minutes. Remove from heat and set aside.
  3. Pound the chicken breasts to an even thickness and cut the baby Yukon gold potatoes into quarters or sixths.
  4. Place the chicken breasts on the prepared baking sheet and arrange the potatoes around the chicken.
  5. Drizzle the potatoes and chicken with oil and sprinkle with garlic powder, pepper, paprika, and Kinder’s Buttery Steakhouse seasoning.
  6. Pour the honey glaze over the chicken and potatoes.
  7. Bake for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.

Notes

  • For a vegetarian option, replace the chicken with tofu or another plant-based protein.
  • Feel free to use different potatoes like red potatoes or russets, but cut them into similar sizes for even cooking.
  • Add red pepper flakes or cayenne pepper to the glaze or seasoning mix for some heat.
  • Fresh or dried herbs like thyme or rosemary can be added for extra flavor.
  • Leftovers can be stored in the fridge for up to 3 days.

Nutrition

Find it online: https://recipesbyjanet.com/delicious-sheet-pan-chicken-and-potatoes-recipe/