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Sheet Pan Chicken with Roasted Potatoes Recipe

★★★★★

4.7 from 75 reviews
  • Author: Aiden
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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Find it online: https://tastyplatesspot.com/sheet-pan-chicken-with-roasted-potatoes-recipe/