A hot take on meat and potatoes, Sheet Pan Chicken & Potatoes combines marinated chicken breasts and crispy thin-sliced potatoes cooked together on one pan for the perfect weeknight meal!
Who hates washing the dishes? So many nights, we find ourselves either doing what seems like hundreds of dishes before bedtime or ordering out. Both of these are not time or money efficient, so one-pot or one-pan meals are a live-saver.
Flavorful meals don’t need to take lots of time or cost tons of money! Sheet Pan Chicken & Potatoes is the perfect meal for keeping a small budget while maximizing on flavor! With just a little prep work, you have a delicious meal of juicy chicken, crispy roasted potatoes, and a delightful sauce in under 45 minutes!
Best of all, this meal is cooked on one sheet pan. Dishes after the meal are a cinch! Keep in mind that this meal as written feeds 2 people, so double or triple the recipe as needed.
Crispy Potatoes from the Oven
Think potatoes can’t get super crispy in the oven? Think again! These potatoes are sliced very thin after peeling, ensuring a quick cooking time. Since we are cooking boneless, skinless chicken breast, the potatoes will need to cook and crisp up in a timely manner so that the chicken does not dry out.
Cutting the potatoes into thin slices gives an almost potato chip-quality to the finished result. Giving the potatoes a head start in the oven ensures a crisp, cooked potato and also a juicy, tender chicken breast. That, and a nice, hot oven to start!
Ingredients in Sheet Pan Chicken & Potatoes
- 2 boneless, skinless chicken breasts
- 1 teaspoon stone-ground mustard
- 2 teaspoons fresh rosemary leaves
- 5-6 basil leaves, torn
- 1 lemon, juiced
- 4 tablespoons extra virgin olive oil, divided
- 2 teaspoons salt, divided
- 1 teaspoon black pepper, divided
- 3-4 small Yukon gold potatoes, sliced ⅛-inch thick
- Fresh parsley, for garnish
- Lemon wedges, for garnish
How to Make Sheet Pan Chicken & Potatoes
Begin by marinating your chicken.
Add the chicken to a bowl. Top with the mustard, rosemary, basil, lemon juice, 1 tablespoon of olive oil, 1 teaspoon of salt and ½ teaspoon of black pepper. Mix well with your hands. Place a lid on top and allow to marinade for 2-6 hours.
Preheat the oven to 375 degrees F.
Slice your potatoes using a knife or mandolin.
Line a sheet pan with the remaining 3 tablespoons of olive oil. Layer the potatoes in a single layer over the sheet pan. Sprinkle the remaining salt and pepper over the top of the potatoes.
Bake for 20 minutes until the potatoes begin to cook and crisp up.
Remove the potatoes from the oven and place the chicken on top. The potatoes should act as a bed for the chicken, catching all the juices as it cooks.
Return to the oven for another 20-30 minutes, depending on the size of your chicken breasts.
Once the chicken is cooked and the potatoes are crispy, remove from the oven.
Garnish with fresh parsley and lemon wedges, as desired.
Sheet Pan Chicken & Potatoes
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tsp stone-ground mustard
- 2 tsps fresh rosemary leaves
- 5-6 basil leaves, torn
- 1 lemon, juiced
- 4 tbsp extra virgin olive oil, divided
- 2 tsps salt, divided
- 1 tsp pepper, divided
- 3-4 small Yukon gold potatoes, sliced 1/8-inch thick
- fresh parsley, for garnish
- lemon wedges, for garnish
Instructions
- Begin by marinating your chicken.
- Add the chicken to a bowl. Top with the mustard, rosemary, basil, lemon juice, 1 tablespoon of olive oil, 1 teaspoon of salt and ½ teaspoon of black pepper.. Mix well with your hands. Place a lid on top and allow to marinade for 2-6 hours.
- Preheat the oven to 375 degrees F.
- Slice your potatoes using a knife or mandolin.
- Line a sheet pan with the remaining 3 tablespoons of olive oil. Layer the potatoes in a single layer over the sheet pan. Sprinkle the remaining salt and pepper over the top of the potatoes.
- Bake for 20 minutes until the potatoes begin to cook and crisp up.
- Remove the potatoes from the oven and place the chicken on top. The potatoes should act as a bed for the chicken, catching all the juices as it cooks.
- Return to the oven for another 20-30 minutes, depending on the size of your chicken breasts.
- Once the chicken is cooked and the potatoes are crispy, remove from the oven.
- Garnish with fresh parsley and lemon wedges, as desired.
