Sheet Pan Chicken with Roasted Potatoes Recipe
Introduction
This Sheet Pan Chicken with Roasted Potatoes recipe is a quick and flavorful meal perfect for busy weeknights. Tender chicken breasts and crispy baby potatoes come together with a fragrant herb and mustard sauce for a delicious and easy dinner.
Ingredients
- 8 oz small baby potatoes, sliced in half
- 1 1/2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh tarragon, minced
- 1 tablespoon dry white wine (or chicken stock)
- 1 1/2 teaspoons fresh thyme, minced
- 1 teaspoon honey
- 2 boneless, skinless chicken breasts (6 oz each)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon vegetable oil
Instructions
- Step 1: Place a jelly roll pan in the oven and preheat to 500º F, leaving the pan inside while it heats.
- Step 2: Carefully remove the hot pan and spray it with non-stick spray. Add the baby potatoes cut side down and bake for 10 minutes.
- Step 3: Meanwhile, in a small bowl, combine olive oil, Dijon mustard, minced tarragon, white wine (or chicken stock), fresh thyme, and honey. Mix well to create the sauce.
- Step 4: Season the chicken breasts with about half of the salt and pepper. Heat a skillet over medium-high heat and add the vegetable oil, swirling to coat the pan. Cook the chicken for 3-4 minutes on each side until lightly browned.
- Step 5: Transfer the seared chicken to the jelly roll pan with the partially cooked potatoes. Drizzle approximately 2 tablespoons of the mustard-herb sauce over the chicken. Return the pan to the oven and bake for another 10 minutes, or until chicken is cooked through and potatoes are tender.
- Step 6: Remove the pan from the oven. Drizzle the remaining sauce over the potatoes and season them with the rest of the salt and pepper.
- Step 7: Serve the chicken and potatoes immediately, garnished with extra herbs if desired.
Tips & Variations
- Use bone-in chicken thighs instead of breasts for more flavor and juiciness.
- Swap dry white wine with chicken stock for a milder taste if preferred.
- Add garlic cloves or sliced onions to the potatoes before baking for extra aroma.
- For a spicier kick, mix in a pinch of chili flakes with the sauce.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350º F or in a microwave until warmed through. Avoid overheating to keep the chicken tender.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this recipe with frozen chicken?
It’s best to use fully thawed chicken breasts to ensure even cooking and avoid drying out the meat.
What can I use instead of fresh herbs?
Dried herbs can be used as a substitute; reduce the quantity to about one-third since dried herbs are more concentrated in flavor.
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Sheet Pan Chicken with Roasted Potatoes Recipe
- Total Time: 30 minutes
- Yield: 2 servings 1x
Description
This Sheet Pan Chicken with Roasted Potatoes is a simple yet flavorful dinner perfect for busy weeknights. Tender chicken breasts are seared on the stovetop before finishing in the oven alongside crispy roasted baby potatoes seasoned with a tangy mustard-herb sauce. Quick to prepare and cooked on a single pan, it’s an easy one-pan meal bursting with fresh herbs like tarragon and thyme, balanced by a hint of honey and white wine.
Ingredients
Potatoes & Sauce
- 8 oz small baby potatoes, sliced in half
- 1 1/2 Tablespoons olive oil
- 1 Tablespoon Dijon mustard
- 1 Tablespoon fresh tarragon, minced
- 1 Tablespoon dry white wine (or chicken stock)
- 1 1/2 teaspoon fresh thyme, minced
- 1 teaspoon honey
Chicken
- 2 boneless, skinless chicken breasts (6 oz each)
- 1/4 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1 teaspoon vegetable oil
Instructions
- Preheat Oven and Prepare Pan: Place a jelly roll pan inside the oven and preheat the oven to 500º F. Keep the pan in the oven as it heats to ensure it gets very hot.
- Roast Potatoes: Carefully remove the hot pan from the oven and spray it with non-stick spray. Add the halved baby potatoes to the pan and bake for 10 minutes to start roasting.
- Prepare Mustard-Herb Sauce: While the potatoes roast, combine olive oil, Dijon mustard, minced tarragon, white wine (or chicken stock), minced thyme, and honey in a small bowl. Whisk until well combined and set aside.
- Season and Sear Chicken: Season the chicken breasts on both sides with about 1/8 teaspoon salt and 1/8 teaspoon black pepper each. Heat a skillet over medium-high heat and add vegetable oil, swirling to coat. Add chicken breasts and cook for 3-4 minutes on each side until nicely browned.
- Combine Chicken and Potatoes in Oven: Add the seared chicken to the jelly roll pan with the partially roasted potatoes. Drizzle about 2 tablespoons of the prepared mustard-herb sauce over the chicken and potatoes. Return the pan to the oven and bake for another 10 minutes, or until the chicken is cooked through and the potatoes are tender.
- Finish and Season: Remove the pan from the oven and drizzle the remaining mustard mixture over the potatoes. Season everything with the rest of the salt and pepper.
- Serve: Plate the chicken and roasted potatoes immediately while hot, enjoying the fresh herbal flavors and tender textures.
Notes
- Using a hot pan in the oven helps the potatoes develop crispy edges quickly.
- If you prefer, white wine can be substituted with chicken stock for a milder flavor.
- Make sure chicken is fully cooked to an internal temperature of 165ºF for food safety.
- For extra crispiness, you can leave the potatoes in the oven a few minutes longer after the chicken is done.
- Fresh herbs like tarragon and thyme add bright flavors but can be substituted with dried herbs if fresh are unavailable.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: sheet pan chicken, roasted potatoes, one pan dinner, easy chicken recipe, roasted baby potatoes, mustard herb sauce, quick dinner
