Description
A delicious and easy Sheet Pan Chicken and Potatoes recipe featuring tender chicken breasts and golden baby Yukon gold potatoes, all roasted to perfection and glazed with a warm honey-garlic butter sauce for a flavorful, one-pan dinner.
Ingredients
Scale
Chicken and Potatoes
- 2 boneless, skinless chicken breasts
- 1 lb baby Yukon gold potatoes, halved
- 2 tbsp oil
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp paprika
- 2 tsp Kinder’s Buttery Steakhouse seasoning
Honey-Garlic Butter Sauce
- 3 tbsp butter
- ½ cup honey
- 2 cloves garlic, minced
- ½ tsp black pepper
- ¼ tsp salt
Instructions
- Prep & Season: Preheat your oven to 400°F (200°C). Toss the halved baby Yukon gold potatoes and the boneless, skinless chicken breasts with oil, garlic powder, paprika, Kinder’s Buttery Steakhouse seasoning, and black pepper until evenly coated. Arrange them in a single layer on a lined sheet pan.
- Bake: Roast in the preheated oven for 25 to 30 minutes, flipping the potatoes halfway through the cooking time to ensure even browning. Continue until the chicken is fully cooked through and the potatoes are tender and golden.
- Make the Sauce: While the chicken and potatoes are baking, melt the butter in a small pan over medium heat. Stir in honey, minced garlic, salt, and black pepper. Let the mixture simmer gently for 2 to 3 minutes until fragrant and well combined.
- Glaze & Serve: Once the chicken and potatoes are done, remove them from the oven and drizzle the warm honey-garlic butter sauce over the top. Serve immediately for a delicious, comforting meal.
Notes
- Feel free to substitute chicken thighs for a juicier, more flavorful option.
- If you prefer spicier, add a pinch of red pepper flakes to the seasoning mix or sauce.
- Make sure potatoes are cut into similar sizes to ensure even cooking.
- Use parchment paper or a silicone liner on the sheet pan for easier cleanup.
- Check chicken internal temperature to ensure it reaches 165°F (74°C) for food safety.
