Sheet Pan Chicken & Potatoes
We love an easy sheet pan dinner and this garlic butter chicken and potatoes is a favorite! Minimal prep, easy clean up, and the chicken and potatoes are perfectly seasoned, very tender, and ready in about 30 minutes.
Servings 4
Calories 606kcal
Equipment
Ingredients
- 4 boneless, skinless chicken breasts about 5-6 ounces each
- 1 ½ pounds baby yellow potatoes
- ½ cup butter melted
- 4 cloves garlic minced
- 1 tablespoon dried parsley
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon cracked pepper
Instructions
- Preheat oven to 400 degrees. Spritz a rimmed half sheet pan with non-stick spray.
- Arrange the chicken in the center of the pan in a single layer.
- Cut the potatoes into quarters and arrange around the chicken.
- Whisk together the remaining ingredients in a small bowl. Drizzle over the chicken and potatoes.
- Bake for 25-30 minutes, stirring the potatoes gently halfway through cooking, until chicken reaches an internal temperature of 165 degrees.
- Serve immediately.
Notes
We like small yellow potatoes in this recipe, but you can use any variety you like so long as you chop them small enough to cook through with the chicken.
We don't peel the potatoes, but you can if you like.
To add a little spice to this dish, mix in 1/2 teaspoon of red pepper flakes with the garlic butter.
Nutrition
Calories: 606kcal | Carbohydrates: 33g | Protein: 52g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 1040mg | Potassium: 1616mg | Fiber: 4g | Sugar: 2g | Vitamin A: 801IU | Vitamin C: 38mg | Calcium: 65mg | Iron: 3mg