One Pan Chicken and Potatoes

5 from 8 reviews

Sheet pan roasted chicken breast and potatoes with tomatoes, oregano and garlic in the oven. No other dirty bowls.

  • Author: Olena of
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: American Ukrainian


  • 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
  • 23 tbsp dill or parsley, finely chopped


  1. Preheat oven to 425 degrees F and line large baking sheet with unbleached parchment paper or silicone mat.
  2. 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.
  3. 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.


*I took 2 huge chicken breasts and cut them into cutlets using fillet knife.

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