Easy Sheet Pan Chicken and Roasted Potatoes: Your Ultimate Weeknight Dinner Solution
Discover the magic of a complete chicken dinner made on a single sheet pan! This recipe for Sheet Pan Chicken with Roasted Potatoes is incredibly easy, featuring tender chicken and perfectly roasted potatoes, all generously coated in a delectable herb and mustard sauce. It’s the ideal fuss-free meal for busy evenings.
Navigating the dinner rush can often feel like a formidable challenge, especially after a long day. But what if there was a way to put a delicious, wholesome meal on the table quickly, with minimal effort and even less cleanup? Enter the sheet pan dinner. This Sheet Pan Chicken with Roasted Potatoes is not just another recipe; it’s a testament to how simple and satisfying weeknight cooking can be. It was one of the first sheet pan meals I ever created, and its simplicity, combined with its incredible flavor profile, has kept it a perennial family favorite.
In our fast-paced lives, finding meals that are both quick and beloved by everyone at the table is a treasure. While I’m all for easy options like a Grilled Cheese on the busiest nights, this sheet pan chicken offers a complete and satisfying meal that requires mere minutes of active preparation. The secret lies in its vibrant Dijon herb sauce, which elevates simple chicken and potatoes into something truly special.
What Makes Sheet Pan Meals So Great?
You’ve likely seen the term “sheet pan meal” trending in culinary circles, and for good reason! At its core, a sheet pan meal is a cooking method where all your main ingredients—proteins, vegetables, and sometimes even starches—are cooked together on a single baking sheet in the oven. This approach is a game-changer for home cooks, significantly reducing both the active cooking time and, perhaps most importantly, the post-dinner cleanup.
The beauty of sheet pan dinners extends beyond just convenience. They are inherently versatile, allowing you to easily adjust ingredients based on what you have on hand or what your family prefers. They also promote healthier eating by utilizing roasting, which brings out the natural sweetness and texture of vegetables and creates beautifully browned proteins. For this specific chicken and potato recipe, I’ve incorporated a quick stovetop sear for the chicken. This extra step, while optional, drastically cuts down the overall cooking time in the oven and helps achieve a perfectly crisp exterior on the chicken breasts, locking in moisture and flavor. If you prefer a completely hands-off approach, you can certainly cook everything solely in the oven at 425ºF, though it will take approximately 40 minutes. My preferred method gets dinner on the table in about 25 minutes from start to finish, offering you the flexibility to choose between speed and a single-appliance approach.
Essential Ingredients for Flavorful Sheet Pan Chicken
Gathering your ingredients is the first step to any delicious meal. This recipe uses a thoughtful combination of fresh produce and pantry staples to create a harmonious and satisfying dish. Here’s a breakdown of what you’ll need and why each component is key:
- Baby Potatoes: These small, tender potatoes are perfect for roasting. When sliced in half, they cook quickly and develop a wonderfully crisp exterior and creamy interior. You can use red, yellow, or a mix of baby potatoes.
- Olive Oil: A staple for roasting and for the sauce, it adds richness and helps crisp up the potatoes while providing a healthy fat base.
- Dijon Mustard: The star of our savory sauce! Dijon mustard brings a pungent, tangy, and slightly spicy kick that pairs beautifully with chicken and adds incredible depth of flavor.
- Fresh Tarragon: With its delicate licorice-like flavor, tarragon offers a sophisticated herbal note to the sauce.
- Fresh Thyme: Earthy and aromatic, fresh thyme is a classic pairing for chicken and potatoes, lending a comforting fragrance and taste.
- White Wine (or Chicken Broth): A splash of dry white wine deglazes the pan and adds complexity to the sauce. If you prefer not to use alcohol, chicken broth is an excellent non-alcoholic substitute that still provides moisture and savory notes.
- Honey: Just a touch of honey balances the sharp tang of the Dijon mustard, creating a perfectly rounded sweet-savory sauce.
- Chicken Breasts: Boneless, skinless chicken breasts are a lean protein choice that cooks relatively quickly. Ensure they are of similar thickness for even cooking; if they are thick, you can lightly pound them to about 1-inch thickness.
- Salt & Pepper: Essential seasonings to enhance all the flavors in the dish.
- Vegetable Oil: Used for searing the chicken, vegetable oil has a high smoke point, ensuring a good sear without burning.
While the recipe specifically calls for fresh tarragon and thyme, feel free to adapt the herbs to your preference or what you have available. If you only have thyme, go ahead and use just that! A combination of thyme and oregano, or even a touch of rosemary, would also be delicious. The beauty of this recipe is its flexibility!
Customizing Your Sheet Pan Meal: Adding More Vegetables
One of the greatest advantages of sheet pan cooking is its adaptability. You can easily incorporate a wider variety of vegetables to enhance nutrition, flavor, and color. The key is to consider their cooking times. For vegetables that cook quickly, like zucchini or cherry tomatoes, you’ll want to add them later in the cooking process to prevent them from becoming mushy. However, many vegetables can roast alongside the potatoes from the start, making your meal even simpler to prepare. Here are some fantastic options that pair wonderfully with chicken and potatoes:
- Broccoli Florets: These add a lovely green color and a slight bitterness that complements the rich chicken and potatoes.
- Brussels Sprouts: When roasted, Brussels sprouts become tender on the inside and crispy on the outside, with a delightful nutty flavor.
- Asparagus: A quick-cooking vegetable that adds freshness. Add them during the last 10-15 minutes of roasting.
- Sweet Potatoes: For a slightly different flavor profile and extra vitamins, cubed sweet potatoes can be a delicious alternative or addition to baby potatoes.
- Carrots: Sliced carrots add sweetness and a vibrant orange hue. They cook well with the potatoes.
- Cauliflower Florets: Similar to broccoli, cauliflower roasts beautifully and absorbs flavors well.
- Bell Peppers: Sliced bell peppers (any color) add a sweet and slightly smoky flavor.
- Onions: Wedges of red or yellow onion caramelize as they roast, adding depth and sweetness.
When adding more vegetables, ensure you don’t overcrowd the pan. If necessary, use two sheet pans to allow ample space for air circulation, which is crucial for achieving that desirable roasted crispness.
How To Make Sheet Pan Chicken with Roasted Potatoes
This recipe combines oven roasting with a quick stovetop sear to achieve maximum flavor and efficiency. Follow these simple steps for a perfect weeknight meal:
- Preheat Oven and Pan: Begin by placing a large sheet pan (a jelly roll pan works perfectly) in your oven. Preheat the oven to a high 500ºF (260ºC) and allow the sheet pan to heat up with it. A hot pan is crucial for getting those crispy, delicious potatoes.
- Roast Potatoes: Once the oven and pan are hot, carefully remove the pan using oven mitts. Lightly spray the hot pan with a non-stick cooking spray, or drizzle with a little olive oil. Add your sliced baby potatoes (and any other hardier vegetables like carrots or Brussels sprouts at this stage). Return the pan to the oven and roast for 10 minutes.
- Prepare the Herb-Mustard Sauce: While the potatoes are roasting, prepare your flavorful sauce. In a small bowl, whisk together the olive oil, Dijon mustard, minced fresh tarragon, minced fresh thyme, honey, and dry white wine (or chicken broth). Mix until all ingredients are well combined and the sauce is smooth.
- Sear the Chicken: Season both sides of your chicken breasts generously with salt and pepper (about 1/8 teaspoon each per breast). Heat a skillet over medium-high heat. Add 1 teaspoon of vegetable oil to the hot skillet, swirling to coat the bottom. Once shimmering, add the seasoned chicken breasts and sear for 3-4 minutes on each side until beautifully golden brown. This searing step adds incredible flavor and helps the chicken cook through faster in the oven.
- Combine and Finish Roasting: After the potatoes have roasted for 10 minutes and the chicken has been seared, carefully remove the sheet pan from the oven. Arrange the seared chicken breasts on the sheet pan alongside the potatoes. Drizzle about 2 tablespoons of the prepared herb-mustard sauce over the chicken. Return the pan to the oven and continue to cook for approximately 10 more minutes, or until the chicken is cooked through (internal temperature reaches 165ºF/74ºC) and the potatoes are tender and golden.
- Serve with Sauce: Once everything is perfectly cooked, remove the sheet pan from the oven. Drizzle the remaining herb-mustard sauce over the potatoes and chicken, giving everything a final light toss or brush. Season with a little extra salt and pepper to taste, if desired.
- Enjoy Immediately: Serve your delicious Sheet Pan Chicken and Roasted Potatoes immediately and enjoy this comforting, easy meal!
Frequently Asked Questions (FAQs)
Absolutely! This recipe, as written, is ideal for two servings. To accommodate four or more people, simply double or triple the ingredients. The cooking times will largely remain the same, but it’s crucial to use a large enough sheet pan, or even two sheet pans, to ensure the ingredients are spread in a single layer. Overcrowding the pan can lead to steaming instead of roasting, preventing that desirable crispiness.
Any leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use a microwave for convenience, though for best results, gently warm them in a skillet on the stovetop or briefly in the oven at 350ºF (175ºC) until heated through. This helps maintain the texture of the chicken and potatoes.
Yes, you can use other chicken cuts! Boneless, skinless chicken thighs work wonderfully and often stay even juicier; their cooking time is similar to breasts. Bone-in cuts like thighs or drumsticks would require a longer cooking time. If you prefer not to sear the chicken, you can place it directly on the sheet pan with the potatoes from the start. In this case, preheat your oven to 425ºF (220ºC) with the pan inside. Add potatoes and chicken together, drizzle with about half the sauce, and roast for about 25-30 minutes, flipping halfway, or until chicken is cooked through and potatoes are tender. Then add the rest of the sauce and serve.
You’ll primarily need a large, sturdy sheet pan (often called a “jelly roll pan”), a small bowl and whisk for the sauce, a good knife for slicing potatoes, and a skillet for searing the chicken. Having an instant-read meat thermometer is also highly recommended to ensure your chicken is cooked to a safe internal temperature of 165ºF (74ºC).
What To Serve With Sheet Pan Chicken
This Sheet Pan Chicken with Roasted Potatoes is a complete meal on its own, especially if you’ve added extra vegetables to the pan. However, if you’re looking to round out your dinner or simply want a bit more variety, here are a few delicious ideas that pair perfectly:
- Broccoli Cheddar Rice: A creamy and comforting side that adds another layer of indulgence.
- Air Fryer Brussel Sprouts: If you didn’t include them on the sheet pan, these offer a crispy, flavorful green vegetable.
- Tossed Salad: A light, fresh salad provides a wonderful contrast to the richness of the roasted chicken and potatoes.
- Cornbread: A classic comfort food that’s perfect for soaking up any leftover sauce.
- Steamed Green Beans: Quick and easy, they add a vibrant crunch and freshness.
- Crusty Bread: Ideal for mopping up every last bit of that flavorful herb-mustard sauce.
More Easy Chicken Dinner Recipes
If you’re constantly seeking simple and delicious chicken ideas, you’ve come to the right place! Here are some more fantastic recipes that make weeknight dinners a breeze:
- Chicken Spinach Alfredo
- Honey Dijon Chicken
- Orange Glazed Chicken
- French Onion Chicken
- Margarita Grilled Chicken
- Grilled Chicken Sandwich
- Garlic Tomato Chicken
- Chicken Fajitas
Sheet Pan Chicken with Roasted Potatoes
By: Erin Sellin
Sheet Pan Chicken with Roasted Potatoes – an easy chicken dinner all made on one sheet pan. Roast chicken and potatoes topped with an herb and mustard sauce.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2
Rating: 4.86 from 7 votes
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Equipment
- Full Sheet Pan
- Measuring Spoons
- Large skillet (for searing chicken)
- Mixing bowl and whisk
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 teaspoon fresh thyme, minced
- 1 teaspoon honey
- 2 6 oz boneless, skinless chicken breasts
- 1/4 teaspoon salt (divided)
- 1/4 teaspoon black pepper (divided)
- 1 teaspoon vegetable oil
Instructions
- Place a large sheet pan in the oven. Preheat the oven to 500º F (260ºC), leaving the pan inside to heat up.
- Carefully remove the hot pan. Spray it with non-stick spray or drizzle with a little olive oil. Add the sliced baby potatoes and bake for 10 minutes.
- Meanwhile, combine 1 1/2 Tablespoons olive oil, 1 Tablespoon Dijon mustard, 1 Tablespoon fresh tarragon, 1 Tablespoon dry white wine (or chicken stock), 1 1/2 teaspoon fresh thyme, and 1 teaspoon honey in a small bowl. Mix until well combined. This is your herb-mustard sauce.
- Season the chicken breasts with approximately 1/8 tsp of salt and 1/8 tsp of black pepper per breast. Heat a skillet over medium-high heat. Add 1 teaspoon vegetable oil to the pan, swirling to coat. Add the chicken to the pan and sear for 3-4 minutes on each side until browned.
- Add the seared chicken to the sheet pan with the partially roasted potatoes. Drizzle about 2 Tablespoons of the prepared sauce over the chicken. Return the pan to the oven and continue to cook for about 10 more minutes, or until the chicken is cooked through (internal temperature 165ºF/74ºC) and the potatoes are tender.
- Once everything is cooked, drizzle the remaining mustard mixture over the potatoes and chicken. Season with the rest of the salt and pepper to taste.
- Serve immediately and enjoy!
Notes
- Serving Larger Groups: To make this recipe for 4 people, simply double all the ingredients. The cooking times will remain approximately the same, but ensure you use a larger sheet pan or two separate pans to avoid overcrowding.
- All-Oven Method: If you prefer to cook this entirely in the oven without the stovetop searing, preheat your oven to 425ºF (220ºC) with the sheet pan inside. Place all the potatoes and chicken on the hot pan. Drizzle with about half of the sauce. Cook for 25 minutes, then toss the potatoes, drizzle the remaining sauce over the chicken, and cook for an additional 15-20 minutes, or until the chicken is cooked through and potatoes are tender.
- Adding Vegetables: Refer to the “Customizing Your Sheet Pan Meal: Adding More Vegetables” section above for tips on incorporating more vegetables into your sheet pan dinner, considering their respective cooking times.
- Recipe adapted from Cooking Light.
Nutrition (per serving)
Calories: 523kcal | Carbohydrates: 28g | Protein: 51g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Cholesterol: 142mg | Sodium: 490mg | Fiber: 3g | Sugar: 4g
Nutrition information is automatically calculated, so should only be used as an approximation.
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