One Pan Chicken and Potatoes prepared and baked with tomatoes, garlic and oregano on same sheet pan. Easy, healthy and absolutely delicious quick dinner solution for busy weeknights.
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 dinners. It’s just easy and very family friendly food.
Baked Chicken and Potatoes
You will love this one pan chicken and potatoes for your next weeknight dinner or lunches for a week. Potatoes get crispy coated in dried oregano, garlic powder and generous amount of olive oil. And roasted chicken breast comes out juicy and tender with roasted tiny tomatoes on top.
Sheet pan dinners are my 2nd preferred cooking to method to Instant Pot. 🙂
All action happens on the same sheet pan! It took me a while to take a leap of faith mainly because I was concerned meat would come out dry and vegetables overcooked. But nothing of that happened.
What Size of Baking Sheet Do I Need?
If you want to be cooking lots of one pot and sheet pan meals, stock up on two half sheets 12 x 18 inches. They are a bit larger than jelly roll pans that runs 10 by 15 inches. I use the same sheet for baking cookies and sheet pan dinners.
This size of tray fed 4 of us one night well. But to be honest, 2 would be better for other larger recipes or to make food even more crispy. Anyways, you will see once you start cooking. If it’s only 2 of you, one sheet pan will do.
Also I highly recommend re-usable 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 the wash, I store mat right inside the sheet, pull out when ready to cook and that’s it.
Tip: You can also use a ceramic baking dish of same size.
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.
- Season chicken and potatoes separately in each “pile”. Drizzle with oil and sprinkle with spices both chicken and potatoes. 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. Tomatoes serve as “a blanket” to keep it juicy.
- Broil for 5 minutes by moving the sheet pan on top rack. Just watch until potatoes and tomatoes are crispy.
How to Serve, Store and Reheat
Serve baked chicken and potatoes with squeezed lemon juice and sprinkled fresh dill or parsley over entire dish. I place baking sheet on a trivet in the middle of dinner table and tell kids not to touch the tray. That’s the beauty of one pan meals.
Store leftovers in an airtight container. If you will have any. I find this recipe is 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 roasted chicken and potatoes 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. 🙂
Variations And Tips
- Use fresh minced garlic instead of garlic powder.
- Instead of dried oregano try rosemary, basil or Italian seasoning.
- Sub strips of 1 bell pepper for tomatoes.
- Chicken cutlets or boneless and skinless chicken thighs are OK instead of chicken breast.
- 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.
More One Pan Dinner Recipes to Try
- One pan chicken and veggies to clean out the fridge.
- Steak fajitas entire family will love.
- One pan salmon with butternut squash in honey garlic sauce.
- Sweet potato and eggs is basically easy shakshuka in a pan.
- Also check out my other 45 quick and healthy dinner ideas.
Now, wasn’t this one pan chicken dinner damn good and easy?! Come back and tell me if you added any personal touch. Enjoy!
One Pan Chicken and Potatoes
Ingredients
- 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
Instructions
- 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!
Notes
- *I took 2 huge chicken breasts and cut them into cutlets using fillet knife.
Variations And Tips
- Use fresh minced garlic instead of garlic powder.
- Instead of dried oregano try rosemary, basil or Italian seasoning.
- Sub strips of 1 bell pepper for tomatoes.
- Chicken cutlets or boneless and skinless chicken thighs are OK instead of chicken breast.
- 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.
- 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. 🙂
Nutrition
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Thank you so much for this recipe! Our son has celiac and ulcerative colitis so I have to cook with simple ingredients. He said it was the most delicious thing he had eaten in a long time. Xox
So happy to hear this Susan!
Cooked this for the first time tonight and it was fantastic. Beautiful, too. I used boneless skinless thighs and tripled the recipe on a full sheet pan. Added some fresh rosemary and thyme and reduced the dried oregano a bit.
Awesome! Glad you enjoyed it Amy!
I made this recipe tonight and it turned out amazing. Both my wife and I absolutely loved it ??
Yay! So happy to hear this Garry!
My broiler does not work, can I do this recipe in just the oven?
Sure.
Love this ! Very tasty and just enough for the 2 of us .
Fantastic! Glad you enjoyed the recipe, Nina.
I just moved to another country and am still setting up the kitchen. I was so happy to find this recipe and make my family a healthy dinner that everyone enjoyed, despite limited ingredients. Thank you!
You are very welcome!!!
My husband who is very picky loved this recipe very much. Simple ingredients and easy to make. Will make again. Love it!
Yay.
Awesome dinner tonight! Thank you! I had chicken tenders so I used those. I also put the cut side of tomatoes face down since you said the purpose was to keep the chicken moist. I added a sliced Vidalia onion to the potatoes but I think it kept them from browning so I won’t do that again! Hubby says, “Thank you, Olena!” I will look for more of your recipes for sure.
And I can imagine the leftover chicken and tomatoes reheated with feta in a wrap! Yummo! May have to get some feta in the morning!
Totally!
Haha, so happy to hear. Try roasted chicken thighs and potatoes with other veggies in it too.
In the oven now… smells delicious & can’t wait to taste this easy dish! As always with everything I’ve made thus far I’m sure it will be a winner! And, by the way, love the new layout of your blog!! Thanks Olena for making such easy delicious dishes!
Hi Tricia. Hope you like it. Thanks so much. We have been working very hard past month. So I appreciate your feedback.:)
Just as I thought… delicious!! I couldn’t wait to taste it before husband got home from work. Now I can’t wait for him to taste although, he will smell the aroma when he walks in… mouth watering! I’m going to make your Avocado & Green Onion salad once again!
Also, just to note your hard work in the new layout of your blog paid off… easier to navigate! Have a blessed day!
Oh, perfect!!! You too, enjoy summer!
Hi Olena! I just found your chicken and potatoes sheetpan recipe and I just put it in the oven! We are in Chilliwack in the Fraser Valley…more snow today…but looking forward to dinner tonight! Thank you!
Hi Leah! More snow? LOL. I am kind of done with it but I’m sure it will get here too… It was fun but time for spring. We just moved from Maple Ridge to the island. I’m sure you have read… Well, enjoy my recipe! I’m testing chicken stir fry right now.
Loved it
Happy to hear, Yvonne!
Wonderful! Easy and delicious.
What a great recipe! I mixed regular potatoes with sweet potatoes and for the last 10 minutes in the oven anetaI added some green beans and sliced courgette seasoned the same way as potatoes. Will definitely make it again… and again:):):)
Delicious and so easy for a weeknight.
I just made this and it was….AMAZING! So quick and easy and soooo delicious! Definitely will be making this again and often 🙂
Yay! We make this one ALL the time now.