This Sheet Pan Garlic Chicken & Potatoes recipe is a healthy and effortless dinner solution. Juicy chicken breasts, golden roasted potatoes, and a medley of aromatic herbs and garlic come together in a single pan, minimizing cleanup while maximizing flavor. Perfect for busy weeknights or weekend family meals!
Recipe Tips and Tricks:
- Marinate Ahead: Let the chicken marinate in garlic, olive oil, and herbs for a few hours or overnight for deeper flavor.
- Even Cooking: Cut the potatoes into uniform pieces to ensure they roast evenly alongside the chicken.
- Crispier Texture: Use a preheated sheet pan for crispier potatoes.
- Add Veggies: Toss in quick-cooking vegetables like broccoli or green beans during the last 10 minutes.
- Use Parchment: Line the sheet pan with parchment paper for easier cleanup.
Why You’ll Love This Recipe:
This recipe is a lifesaver for busy evenings! With just one pan, you’ll have juicy, garlicky chicken and perfectly seasoned potatoes ready to serve. It’s a nutritious, balanced meal packed with protein, healthy carbs, and hearty flavors. Plus, the minimal prep and cleanup make it ideal for families or meal prep enthusiasts. The customizable nature of this dish means you can adjust the seasoning and add veggies to suit your tastes, making it a go-to for any occasion.
Sheet Pan Garlic Chicken & Potatoes
A wholesome, one-pan meal featuring garlic-marinated chicken and roasted potatoes for a quick, easy, and flavorful dinner.
Ingredients
- 4 boneless, skinless chicken breasts
- 1.5 lbs baby potatoes, halved
- 3 tbsp olive oil
- 6 garlic cloves, minced
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and pepper to taste
- Juice of 1 lemon
- Fresh parsley for garnish
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. In a small bowl, mix olive oil, minced garlic, rosemary, thyme, paprika, salt, and pepper. Rub this mixture generously over the chicken breasts.
- Season the Potatoes: Toss the halved potatoes with olive oil, salt, pepper, and an extra sprinkle of rosemary. Spread them on one side of the prepared sheet pan.
- Assemble: Place the seasoned chicken breasts on the other side of the sheet pan. Ensure the pieces aren’t overcrowded for even roasting.
- Bake: Roast in the oven for 30–35 minutes, flipping the chicken and stirring the potatoes halfway through. Check for doneness: chicken should reach an internal temperature of 165°F, and potatoes should be fork-tender.
- Add Lemon and Garnish: Remove the pan from the oven. Squeeze fresh lemon juice over the chicken and potatoes. Garnish with chopped parsley for a burst of color and freshness.
- Serve: Transfer to a serving dish and enjoy this wholesome, garlicky delight!
Notes
- For extra crispiness, broil the dish for 2–3 minutes after roasting.
- Pair with a fresh side salad or crusty bread for a complete meal.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 459Total Fat 15gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 11gCholesterol 102mgSodium 182mgCarbohydrates 39gFiber 4gSugar 2gProtein 42g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredient Notes:
- Chicken Breasts: Choose boneless, skinless chicken breasts for a leaner option, or use thighs for added juiciness.
- Potatoes: Yukon Gold or baby red potatoes work best due to their creamy texture and ability to crisp well.
- Garlic: Freshly minced garlic is key for a bold, aromatic flavor. Adjust the quantity to your preference.
- Olive Oil: Use high-quality extra virgin olive oil for a rich and slightly fruity taste.
- Herbs: A mix of rosemary, thyme, and parsley adds depth. Use dried herbs if fresh ones aren’t available.
- Lemon: Fresh lemon juice brightens the dish and balances the savory notes.
Variations and Substitutions:
- Vegetables: Swap or add vegetables like carrots, zucchini, or bell peppers. Adjust cooking time accordingly.
- Seasoning: Add paprika, chili flakes, or Italian seasoning for a different flavor profile.
- Protein: Use bone-in chicken thighs or drumsticks for a juicier version, or substitute with firm tofu for a vegetarian option.
- Potatoes: Sweet potatoes or butternut squash can replace regular potatoes for a slightly sweeter taste.
- Gluten-Free Option: This recipe is naturally gluten-free. Just ensure all seasonings are labeled gluten-free.
Storage Options:
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F to retain texture.
- Freezer: Freeze cooked chicken and potatoes separately in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Meal Prep: Portion into individual containers with added steamed veggies for easy grab-and-go meals.
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