Sheet Pan Chicken & Potatoes
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!
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.
Tried this recipe?Let us know how it was!