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Sheet Pan Chicken and Potatoes

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This Sheet Pan Chicken and Potatoes recipe is an easy, one-pan meal featuring juicy chicken breasts, perfectly roasted baby Yukon gold potatoes, and a delicious honey glaze. With minimal effort and clean-up, this healthy, flavorful dish is a family favorite. Quick to prepare and simple to make, it’s the perfect weeknight dinner solution.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 12 oz baby Yukon gold potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 tablespoon Kinder’s Buttery Steakhouse seasoning For the Honey Glaze:
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 1 teaspoon garlic, minced
  • Salt and pepper, to taste

Instructions

  • Preheat the oven to 400°F and line a baking sheet with aluminum foil for easy cleanup.
  • Slice the baby Yukon gold potatoes into halves or quarters, depending on their size, and toss them with olive oil, garlic powder, black pepper, paprika, and Kinder’s Buttery Steakhouse seasoning.
  • Spread the seasoned potatoes evenly on the prepared baking sheet.
  • Pound the chicken breasts to an even thickness and season with the same spice mixture used for the potatoes.
  • Arrange the seasoned chicken breasts on the sheet pan with the potatoes and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender.
  • While the chicken and potatoes bake, make the honey glaze. In a small saucepan, melt the butter, then stir in the honey and minced garlic. Season with salt and pepper and simmer for about a minute.
  • Drizzle the honey glaze over the baked chicken and potatoes and serve.

Notes

  • Add vegetables like carrots or green beans to make the meal even more nutritious.
  • Feel free to adjust spices for a personalized touch—add chili powder for some heat.

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