Sheet Pan Chicken Breast and Potatoes
A simple and delicious one-pan meal featuring juicy chicken breasts and crispy roasted potatoes seasoned with garlic and herbs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4
Ingredients
4 boneless, skinless chicken breasts (about 6 ounces each)
1 pound baby potatoes, halved
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the halved baby potatoes, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and minced garlic. Toss until the potatoes are evenly coated.
Spread the potatoes evenly on a large sheet pan in a single layer.
In the same bowl, add the chicken breasts, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, paprika, and the remaining dried thyme and rosemary. Toss to coat the chicken breasts evenly.
Place the seasoned chicken breasts on the sheet pan alongside the potatoes, making sure they are not touching.
Roast in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden brown.
Remove the sheet pan from the oven and let the chicken rest for 5 minutes.
Garnish with chopped fresh parsley before serving.