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Sheet pan chicken and potatoes ready to serve for dinner

Sheet Pan Chicken and Potatoes

A simple yet delicious one-pan meal featuring juicy chicken breasts and crispy potatoes, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Chicken breasts Boneless, skinless preferred for easier cooking
  • 4 pieces Medium potatoes, diced Yukon gold or red potatoes are great options
  • 2 tablespoons Olive oil Can substitute with avocado oil for high heat
Spices
  • 1 teaspoon Garlic powder Fresh garlic can also be used for more punch
  • 1 teaspoon Paprika Smoked paprika will add more depth
  • to taste Salt and pepper Adjust according to personal preference
Garnish
  • Fresh herbs for garnish Optional, parsley or chives work well

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Combine the diced potatoes, olive oil, garlic powder, paprika, salt, and pepper in a large bowl. Toss until the potatoes are well coated.
  3. Place the seasoned potatoes on a sheet pan.
  4. Season the chicken breasts with olive oil, garlic powder, paprika, salt, and pepper, then position them on the same sheet pan with the potatoes.
Cooking
  1. Bake for 25-30 minutes, or until the chicken is cooked through and the potatoes are golden and crispy.
  2. Remove from the oven, garnish with fresh herbs if desired, and serve hot.

Notes

Ensure uniformity in potato size for even cooking. For extra crispiness, consider parboiling the potatoes before seasoning. Brine the chicken for a few hours prior for enhanced moisture. Use a meat thermometer to ensure chicken reaches 165°F (75°C) for safe consumption. Add veggies like carrots or bell peppers for additional color and flavor. Experiment with your favorite seasoning blends for a unique flair.