Sheet Pan Chicken and Potatoes
A delicious, easy-to-prepare dish featuring tender chicken breasts and flavorful baby Yukon gold potatoes, all cooked together on a single sheet pan, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 pieces chicken breasts, (boneless and skinless)
- 1 pound baby Yukon gold potatoes
- 2 tablespoons oil
- ½ cup honey
- 3 tablespoons butter
- 2 cloves garlic, (minced)
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- 1 teaspoon paprika
- 2 teaspoons Kinder’s Buttery Steakhouse seasoning
- ½ teaspoon pepper
- ¼ teaspoon salt
Instructions
Preparation
- Preheat the oven to 400° and line a baking sheet with foil.
- In a medium pan, melt butter over medium heat. Stir in honey, garlic, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 5-6 minutes. Remove from heat and set aside.
- Pound chicken breasts to even thickness and cut potatoes into quarters or sixths, making sure each potato is about the same size for even cooking.
Baking
- Place chicken breasts on the prepared baking sheet and arrange potatoes around the chicken.
- Drizzle potatoes and chicken with oil, then sprinkle evenly with seasoning.
- Pour honey glaze over the chicken and place the pan in the oven.
- Bake for 25-30 minutes or until chicken is cooked through and potatoes are tender.
Notes
Cut the potatoes uniformly to ensure they cook evenly. Feel free to add your favorite vegetables, like carrots or green beans, to the sheet pan. Adjust the seasonings based on your taste preferences.