One Pan Chicken and Potatoes

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

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.

5 from 16 votes

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Course: Dinner

Cuisine: American Ukrainian

Prep Time: 10 minutes

Cook Time: 25 minutes

Servings: 4 servings

Calories: 394kcal

Author: Olena Osipov

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

US Customary - Metric

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

Calories: 394kcal | Carbohydrates: 46g | Protein: 30g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 734mg | Potassium: 1673mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1035IU | Vitamin C: 64mg | Calcium: 53mg | Iron: 3mg

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