One Pan Chicken and Potatoes baked to a golden crisp along with tomatoes, garlic, and oregano! Ready in 35 minutes, this tender sheet pan dinner is a healthy and delicious quick dinner idea for busy weeknights or lazy weekends.
Chicken and potatoes are a match made in heaven. Instant pot chicken and potatoes and roasted chicken thighs and potatoes are my other go-to healthy one pan chicken recipe dinners that include this combo. They are very easy and a family friendly food.
Table of contents
- One Pan Chicken and Potatoes
- Why Make Baked Chicken and Potatoes Recipe?
- Ingredients for Sheet Pan Chicken and Potatoes
- What Size Baking Sheet Do I Need?
- How to Make Chicken and Potatoes in the Oven
- Optional Add-In’s and Variations
- Tips for Best One Pan Chicken Recipe Results
- Serving Reccomendations
- Making Chicken Breast and Potato Recipe in Advance
- More One Pot Dinner Recipes to Try
One Pan Chicken and Potatoes
Sheet pan dinners, like this one-pan chicken and potatoes are so easy, super cost-effective, healthy, and just plain convenient! Another major bonus is that leftovers from this one pan chicken recipe can be used to pack lunches for the the next day which is great for meal prepping.
The roasted potatoes get crispy and are perfectly seasoned with dried oregano, garlic powder, and a generous amount of olive oil. The chicken breast comes out juicy and tender and the tiny tomatoes bursting with sundried tomato flavour tops it off!
Why Make Baked Chicken and Potatoes Recipe?
- One pan dinners are the perfect way to make a complete meal quickly and easily.
- Easy cleanup! No pots and pans to wash when making one pan chicken recipe, just one baking sheet.
- It’s a complete, healthy meal in one go. You’ll have everyone satisfied and full without much effort.
- Sheet pan meals are customizable. Switch up the seasoning and veggies to your liking.
- Easily double the recipe and use two pans. One for all chicken, and one for all veggies and roast at the same time.
- Leftovers make for great lunches throughout the week.
All action for this baked chicken and potatoes happens on the same sheet pan! It took me a while to take a leap of faith, mainly because I was concerned the meat would come out dry and vegetables overcooked. None of that happened. In a case where certain things take different times to cook, it is still a matter of cooking it on one sheet, it just means you may have to add something on later throughout the roasting process.
Ingredients for Sheet Pan Chicken and Potatoes
- Chicken: I use boneless and skinless to ensure the cooking time is the same for all components on the sheet pan chicken and potatoes dish. If I have thick chicken breasts, sometimes I’ll butterfly them for even roasting.
- Potatoes: Baby potatoes cut in half are sure to crisp up nicely. A simple seasoning will impart great flavour!
- Tomatoes: Grape tomatoes aren’t as juicy as cherry tomatoes so they won’t be too runny or cause too much of a mess. They still add great flavor and get even sweeter as they cook.
- Oil: A good quality olive oil will only enhance the health benefits of this one pan chicken recipe! It’s also great as a way to keep everything from sticking to the pan.
- Seasoning: Oregano, garlic powder, salt, and pepper are all this entire dish needs to bring it to life. Delicious!
- Garnish: A drizzle of lemon juice and a sprinkling of fresh dill or parsley liven this dish up with some herbaceous and citrus notes.
What Size Baking Sheet Do I Need?
If you want to be cooking lots of one pot and sheet pan meals (and after this sheet pan chicken and potatoes – trust me, you will be!), stock up on two half sheets 12 x 18 inches. They are a bit larger than jelly roll pans that run 10 by 15 inches. I use the same sheet for baking cookies as I do for sheet pan dinners.
This size of tray fed 4 of us one night well. To be honest, 2 would be better for other larger recipes or to make food even more crispy. Anyway, you will see once you start cooking. If there are only 2 of you, one sheet pan will do.
I highly recommend reusable silicone mats. I’m in love with my Amazon Basics silicone mats – I swear I roast more because I don’t have to tear parchment paper each time. After they get washed, I store the mat right inside the baking sheet, so it’s ready to go the next time I pull it out to use it. So easy.
How to Make Chicken and Potatoes in the Oven
- Make 2 piles. Lay chicken cutlets on one side and potatoes on the other side in a single layer.
Tip: You can also use a ceramic baking dish of the same size.
- Season chicken and potatoes separately in each “pile”. Drizzle with oil and sprinkle the chicken and potatoes with spices. Using your hands, mix each “pile” to coat separately, and spread in a single layer after mixing. This helps juices from chicken not to leak over the potatoes and preventing them from crisping up.
- Roast on the bottom rack uncovered for 25 minutes or until potatoes are fork-tender. Chicken breast cooks faster than potatoes, so it should be fine. The tomatoes will serve as “a blanket” to keep the chicken juicy.
- Broil for 5 minutes by moving the sheet pan with your one pan chicken recipe to the top rack. Just keep an eye on it until the potatoes and tomatoes are crispy.
If you have a little extra time, lay each potato half flesh side down, to begin with, to ensure they get a nice crispy-edged exterior along with the crispy skin.
Sheet pan dinners are my 2nd preferred cooking method to using my Instant Pot. If you’ve been around long enough to know how much I love my Instant Pot, then you’ll know what a high recommendation these one-sheet dinner ideas are! If I am not cooking this sheet pan chicken and potatoes, I am making chicken and veggies on one pan, sheet pan fajitas or one pan salmon and veggies.
Optional Add-In’s and Variations
- Use fresh minced garlic instead of garlic powder.
- Instead of dried oregano try rosemary, basil, or Italian seasoning.
- Chicken cutlets or boneless and skinless chicken thighs are OK instead of chicken breast for this one pan chicken recipe.
- If you choose to use bone-in or skin-on chicken, you will need to adjust your cooking time. Cook the chicken a bit first and then add the potatoes and veggies in after.
- You can use regular size potatoes cubed into 2″ pieces.
- Bell peppers create their juices when cooked, so using strips of 1 bell pepper instead of the tomatoes would be a great option.
Yellow potatoes or red potatoes are the best. Do not use russet potatoes unless you’re making the best healthy mashed potatoes 🙂
Tips for Best One Pan Chicken Recipe Results
- Don’t forget to line your pan! This not only makes for a non-stick surface but also a much easier cleanup.
- There’s no need to marinate the chicken ahead of time, but if you do have a bit of extra time, feel free to do this – my lemon or greek chicken marinade would compliment the flavors in this sheet pan.
- As best as you can, do not overcrowd the pan. Keep everything in its own “pile” to ensure even cooking and crispy textures.
- Flip the potatoes halfway to make sure they’re golden brown and with crispy edges on all sides.
- Broiling at the end is a nice finish. If you find everything has cooked nicely without it, feel free to skip it. Otherwise, finish it off under the broiler for a little something extra!
Yes, this is what is great about a sheet pan dinner. You want to make sure that your chicken is neither too thick nor too thin, and the veggies are cut in uniform-sized pieces for even cooking.
You can. Roasted sweet potatoes are delicious! They will cook generally around the same time as regular baby potatoes, but you can always test with a fork to make sure.
You can, if you think they’re not fully cooked yet. You don’t want to overcook anything otherwise the chicken will start to dry out. The broiler is a way to crisp up the edges and brown the potatoes, but it’s not a necessary step. More like a bonus.
This is usually because it was overcooked. More often than not, your chicken was too thin for the number of chunky veggies you had and it cooked faster than the vegetables did. It may also have been a result of the tomatoes not sitting on the chicken, but rather on the side of it, so the juices didn’t keep it moist.
It means they needed to be cooked longer. If that’s the case, you can take whatever is ready off of the sheet and put the potatoes in to continue cooking. Sometimes in a case where you know the potatoes need longer to cook than the chicken, you can start with roasting the potatoes first, and then adding the chicken in along the way.
You could, but I would probably just make my skillet dinner with chicken and tomatoes instead.
Serve: I love this baked chicken and potatoes with squeezed lemon juice and a sprinkle of fresh dill or parsley over the entire dish. I place a baking sheet on a trivet in the middle of the dinner table and tell kids not to touch the tray. That’s the beauty of one-pan meals, it’s already complete!
A starter: Ok, so you may want to add a little something to your menu beforehand, especially if you’re serving a hungry crowd. Salads like lemon kale salad with garlic and parmesan or a simple savoy cabbage salad would be great to start with!
Now, wasn’t this one pan chicken dinner damn good and easy?! Come back and tell me if you added any personal touch. Enjoy!
Making Chicken Breast and Potato Recipe in Advance
Meal prep: You can do some of the prep work ahead of time, like chopping potatoes, and slicing tomatoes, and even marinating the chicken for a bit of time earlier in the day. This recipe does come together so quickly, so there is not a lot to do ahead of time, which is great!
Since this meal makes just enough for a family of 4, you may want to think about making a double batch if you want to do some meal prepping ahead. Then, you’ll have one to eat and one to portion out into lunch-sized portions for the week.
Store: Any leftovers can be stored in an airtight container. I find this recipe is the perfect size for a family of 4 one dinner.
Do not freeze. Potatoes just don’t freeze well because there is not enough fiber to help them hold up against the ice crystals.
Reheat: The chicken and potatoes can be reheated on the baking sheet. I just crank up the oven to 425 and throw it in the tray right away without waiting for the oven to heat up. And remove when warmed through, usually about 15 minutes or so. You can also pan-fry them on a ceramic non-stick skillet on medium heat. No oil is necessary. 🙂
More One Pot Dinner Recipes to Try
One Pan Chicken and Potatoes
- 2 lbs 5 cups baby potatoes, cut in halves
- 1 lb 6-8 chicken cutlets, boneless & skinless*
- 1 pint 2 cups grape tomatoes, cut in halves
- 2 tbsp extra virgin olive oil divided
- 2 tsp oregano divided
- 2 tsp garlic powder divided
- 1 tsp salt
- Ground black pepper to taste
- 1/2 lemon
- 2-3 tbsp dill or parsley finely chopped
- Preheat oven to 425 degrees F and line large baking sheet with unbleached parchment paper or silicone mat.
- Lay chicken cutlets on one side and potatoes on the other side in a single layer (tight is fine). Drizzle potatoes and chicken with 1 tbsp of oil EACH. Then sprinkle with 1 tsp oregano and garlic powder EACH. Sprinkle 1 tsp of salt and pepper to taste over BOTH.
- Using your hands, mix each “pile” to coat separately, and spread in a single layer after mixing. Lay grape tomatoes on top of chicken.
- Bake uncovered on a bottom rack for 25 minutes, then broil for 5 minutes.
- Remove from the oven, squeeze lemon over entire dish, and sprinkle with dill or parsley. Wasn’t this damn good and easy?! Enjoy!
Store: Refrigerate in an airtight container for up to 4 days
Do not freeze. Potatoes just don't freeze well because there is not enough fiber to help them hold up against the ice crystals
Reheat leftovers on baking sheet. I just crank up the oven to 425 and throw in the tray right away without waiting for the oven to heat up. And remove when warmed through, usually about 15 minutes or so. You can also pan fry them on ceramic non-stick skillet on medium heat. No oil is necessary.
- Chicken: I took 2 huge chicken breasts and cut them into cutlets using fillet knife. Chicken cutlets or boneless and skinless chicken thighs are OK instead of chicken breast.
- Potatoes: You can use regular size potatoes cubed into 2″ pieces. Yellow potatoes or red potatoes are the best. Do not use russet potatoes. They make the best healthy mashed potatoes.
- Do not overcrowd the pan. Keep everything in its own “pile” to ensure even cooking and crispy textures.
- Flip the potatoes halfway to make sure they’re golden brown and with crispy edges on all sides.
Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes without permission. Nutritional info is approximate.