Introduction

This Sheet Pan Chicken and Potatoes recipe is a simple, flavorful dinner perfect for busy weeknights. Juicy chicken breasts bake alongside tender baby Yukon gold potatoes, all coated in a delicious honey garlic butter sauce. It’s an easy one-pan meal that’s sure to please the whole family.

The image shows a white plate with a large piece of honey glazed chicken breast taking up most of the front side, its surface golden brown with a slightly sticky, shiny glaze and small browned spots, giving it a textured look. Behind the chicken, there is a generous serving of roasted potato wedges, golden yellow with browned edges and speckled with black pepper and herbs. Two small sprigs of fresh green parsley sit on the right edge of the plate adding color contrast. In the background, slightly blurred, is a black sheet pan lined with aluminum foil holding more glazed chicken pieces and roasted potatoes. The scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 chicken breasts, boneless and skinless
1 pound baby Yukon gold potatoes
2 tablespoons oil
1 teaspoon garlic powder
1 teaspoon pepper
1 teaspoon paprika
2 teaspoons Kinder’s Buttery Steakhouse seasoning
3 tablespoons butter
½ cup honey
2 cloves garlic, minced
½ teaspoon pepper
¼ teaspoon salt

Instructions

Step 1: Preheat your oven to 400°F (200°C). Wash and cut the baby Yukon gold potatoes in halves or quarters to ensure even cooking.
Step 2: In a large bowl, toss the potatoes with 2 tablespoons of oil, garlic powder, 1 teaspoon pepper, paprika, and Kinder’s Buttery Steakhouse seasoning until evenly coated.
Step 3: Place the seasoned potatoes on a sheet pan in a single layer. Roast in the oven for about 20 minutes, until they start to soften.
Step 4: While the potatoes roast, mix the melted butter, honey, minced garlic, ½ teaspoon pepper, and salt in a small bowl.
Step 5: Season the chicken breasts with a little salt and the same seasoning used on the potatoes. After the potatoes have roasted for 20 minutes, remove the sheet pan and nestle the chicken breasts among the potatoes.
Step 6: Pour the honey garlic butter mixture evenly over the chicken and potatoes.
Step 7: Return the sheet pan to the oven and bake for another 20-25 minutes, or until the chicken is cooked through and the potatoes are tender and golden.
Step 8: Let the dish rest for a few minutes before serving to allow the flavors to meld. Enjoy warm.

Tips & Variations

Use bone-in chicken thighs for juicier meat and extra flavor, adjusting the cooking time as needed.
Swap baby Yukon gold potatoes for red potatoes or fingerlings for a different texture.
Add your favorite herbs like rosemary or thyme to the potatoes for an aromatic boost.
If you prefer a spicier dish, sprinkle some cayenne pepper or chili flakes in the seasoning mix.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. To keep the chicken moist, covering with foil while reheating is recommended.

How to Serve

The image shows a white plate with a large, golden-brown honey-glazed chicken breast as the main layer, covered in a shiny glaze with small darker spots from spices and cooking. Next to the chicken, there is a heap of seasoned roasted potato pieces, golden and slightly crispy with a mix of light and darker edges. At the side of the plate, fresh green parsley adds a pop of color and freshness. In the background, there is a sheet pan lined with foil holding more chicken pieces and roasted potatoes on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use thawed chicken breasts to ensure even cooking and food safety. If using frozen, fully thaw before preparing.

What can I substitute for Kinder’s Buttery Steakhouse seasoning?

You can use a mix of garlic powder, onion powder, paprika, salt, and pepper to create a similar seasoning blend if you don’t have Kinder’s.

Honey Garlic Sheet Pan Chicken and Potatoes Recipe

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★★★★★

4.7 from 66 reviews

This Sheet Pan Chicken and Potatoes recipe is a simple, flavorful one-pan meal perfect for busy weeknights. Tender, juicy chicken breasts are seasoned with a blend of garlic powder, paprika, and a savory steakhouse seasoning, then roasted alongside tender baby Yukon gold potatoes. A luscious honey garlic butter sauce adds a touch of sweetness and richness to the dish, all cooked together on a single sheet pan for easy cleanup.

Author: Zane
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Chicken and Potatoes

2 chicken breasts, boneless and skinless
1 pound baby Yukon gold potatoes
2 tablespoons oil
1 teaspoon garlic powder
1 teaspoon pepper
1 teaspoon paprika
2 teaspoons Kinder’s Buttery Steakhouse seasoning

Honey Garlic Butter Sauce

3 tablespoons butter
½ cup honey
2 cloves garlic, minced
½ teaspoon pepper
¼ teaspoon salt

Instructions

Preheat the oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for roasting both the chicken and potatoes evenly.
Prepare the potatoes: Wash and halve the baby Yukon gold potatoes. Toss them in a bowl with 1 tablespoon of oil, half of the garlic powder, pepper, paprika, and the Kinder’s Buttery Steakhouse seasoning, ensuring they are well coated.
Season the chicken: Coat the chicken breasts with the remaining oil and sprinkle with the remaining garlic powder, pepper, paprika, and Kinder’s Buttery Steakhouse seasoning. Make sure both sides are evenly seasoned for maximum flavor.
Arrange on sheet pan: Spread the seasoned potatoes around the edges of a large sheet pan. Place the chicken breasts in the center to allow even cooking and proper heat circulation.
Make the honey garlic butter sauce: In a small saucepan over low heat, melt the butter. Add minced garlic, honey, pepper, and salt. Stir continuously until all ingredients are combined and the sauce is slightly thickened but not boiling.
Brush the sauce: Generously brush the honey garlic butter sauce over the chicken breasts and some of the potatoes to infuse them with sweet and savory flavors.
Roast in oven: Place the sheet pan in the preheated oven and roast for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden brown. Halfway through cooking, baste the chicken and potatoes with additional honey garlic butter sauce for extra moisture and flavor.
Rest and serve: Remove the sheet pan from the oven and let the chicken rest for 5 minutes. This allows juices to redistribute, ensuring a juicy and tender bite. Serve hot with the roasted potatoes and any remaining honey garlic butter sauce drizzled on top.

Notes

Make sure to cut the potatoes into uniform sizes for even cooking.
If you prefer, you can substitute chicken thighs for a more flavorful and juicy result.
Adjust the amount of honey in the sauce depending on your preferred sweetness level.
Use a meat thermometer to check chicken doneness to prevent overcooking.
For a low-sodium option, reduce or omit added salt in the sauce.

Keywords: Sheet Pan Chicken, Honey Garlic Chicken, Roasted Potatoes, One Pan Dinner, Easy Chicken Recipe