Description
Experience the delightful combination of juicy chicken breasts and perfectly roasted baby Yukon gold potatoes with our Sheet Pan Chicken and Potatoes recipe. This one-pan wonder is not only quick to prepare but also boasts a flavorful homemade honey glaze that elevates the dish to new heights. Perfect for busy weeknights or weekend gatherings, this meal is sure to impress your family and guests. With just 10 minutes of prep time and minimal cleanup, you can enjoy a wholesome dinner that’s as easy as it is delicious!
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 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 minced garlic cloves
- ½ teaspoon pepper
- ¼ teaspoon salt
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil.
- In a medium pan, melt butter over medium heat. Stir in honey, minced garlic, salt, and pepper; bring to a boil then simmer for 5–6 minutes.
- Pound chicken breasts to an even thickness and cut potatoes into quarters.
- Arrange chicken on the baking sheet with potatoes around them. Drizzle with oil and seasonings before pouring honey glaze over the chicken.
- Bake for 25–30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and potatoes are tender.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 14g
- Sodium: 390mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg