Potatoes and chicken is one of my favorite one-pan chicken recipes outside of my sheet pan chicken thighs, sheet pan garlic butter salmon, and baked fajitas. Oh, who am I kidding, any time I can have a complete meal ready to go on a busy weeknight I’m in love! This recipe for sheet pan chicken checks all the boxes. It’s a complete healthy meal that’s ready in under 1 hour, including sides, and there’s something so irresistible about that garlic, butter lemon sauce. It’s addicting! However, it’s totally customizable to your family’s taste preferences. It’s a no-brainer as to why you can never have too many sheet pan dinners! It’s seriously a life-saver on days when you just want something quick and easy but that you know no one will complain about because it’s always a hit! Roasted potatoes and chicken is also great for lazy weekends and knowing it’s a hearty chicken dinner with basic ingredients that you probably already have in your fridge. Love Salmon? Try my Sheet Pan Salmon with Potatoes and Green Beans!
Why You’ll Love Making This Sheet Pan Chicken
Ingredients
Complete list of ingredients and amounts can be found in the recipe card below.
Chicken breasts – The potatoes and chicken are roasted at the same time so you want a bit of thickness to your pieces of chicken. Otherwise, flat or butterflied chicken may end up dry and overcooked. Potatoes – I use baby potatoes and cut them into ¾“ inch pieces but you can use whatever you like. Red or Yukon gold potatoes are other great choices. Broccolini – You can also use regular broccoli florets if you’d like. Both are great roasted, but the milder, slightly sweeter flavor of the broccolini is a nice balance to the savory garlic lemon sauce. Olive oil – Drizzled over the broccolini before roasting. Helps give it a lovely texture as well as it keeps the seasoning adhered while it’s in the oven.
For the lemon butter garlic sauce
Melted butter – Serves as not only a buttery flavor but also helps the chicken and potatoes not stick to the sheet pan. Mostly, we love it for the flavor! You can use olive oil if you prefer. Lemon juice – Fresh lemon juice adds a vibrant citrus flavor that goes so well with both butter and garlic. Minced garlic – Loads of fresh garlic in this sauce pack a punch! Using a garlic press for this is a total time saver. Seasoning – Salt, pepper, dried thyme, rosemary, and oregano. Chopped fresh parsley.
How to Make This Sheet Pan Chicken Dinner
Tips & Tricks
Checking doneness. If the chicken breasts you’re using are very thick, you might need to cook them for longer so keep checking with a kitchen thermometer. When they’re done they should have an internal temperature of 165°F/74°C. Not sure how to use a meat thermometer? I wrote a complete post on how to use a kitchen thermometer! Don’t overcook the broccoli. Only add the broccoli 10-15 minutes near the end. If they’re done before the chicken and potatoes are done, just remove them onto a plate and continue to cook the chicken and potatoes a little while longer. Less mess. Line your baking pan with foil or parchment paper for easier clean-up. Prep ahead. For an even easier time, later on, cut the potatoes and chop the broccoli early on in the day. Don’t overcrowd the pan. If you need to use two sheets go ahead. You want to leave enough room for the veggies to crisp up.
Variations
If using chicken thighs, use the same method. Start with the same cooking time and adjust as needed until it reaches 165°F/74°C internal temp. Customize the veggies. Use whatever you have on hand! Eating seasonally is a great idea too. In the summer use lighter veggies like zucchini, green beans, snap peas, and bell peppers and in the winter you can toss in some root veggies like sweet potatoes and beets. Swap seasoning and instead use a dry seasoning blend. Italian seasoning, fajita seasoning, or homemade taco seasoning would all be great. In fact, use a different seasoning on occasion and it’s a whole new meal every time!
Ways to Serve
The fabulous thing about this dinner is it’s already complete! A little extra fresh lemon juice for drizzling is all you need! If you’re serving an extra hungry crowd, by all means, start with an appetizer like cream cheese rangoons, Instant Pot spinach artichoke dip, or bruschetta with tomato and basil. You could also add on an extra side salad like my popular caesar salad. Don’t forget to wash it down with some strawberry lemonade or a refreshing agua fresca! This chicken and potatoes sheet pan dinner will become a fast family favorite. Let me know in the comments what you think! © Little Sunny Kitchen
