Sheet Pan Chicken and Potatoes
A classic one-pan meal featuring juicy roasted chicken breasts and tender Yukon Gold potatoes, glazed with honey for added flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 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
- 2 tablespoons Butter
- 2 tablespoons Honey
- 1 teaspoon Garlic, minced
- Salt and Pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil.
- Slice the baby Yukon gold potatoes and toss them with olive oil, garlic powder, black pepper, paprika, and Kinder’s seasoning.
- Spread the seasoned potatoes on the baking sheet and bake.
- Pound the chicken breasts to an even thickness, season with the same mixture as the potatoes.
- After the potatoes have baked for about 15 minutes, add the seasoned chicken to the baking sheet and return to the oven, baking for an additional 25-30 minutes.
- Melt butter and mix with honey and minced garlic to make the honey glaze.
- Once cooked, drizzle the honey glaze over the chicken and potatoes before serving.
Notes
For better flavor, use organic or free-range chicken. Leftovers can be stored for 3 days and reheated in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Find it online: https://us.recipesfood.org/sheet-pan-chicken-and-potatoes/
