This easy-baked chicken and potatoes one-pan meal results in tender juicy chicken coated in a zesty lemon garlic butter sauce, crispy golden potatoes, and delicious, slightly charred, broccoli. It’s a simple, wholesome, weeknight dinner that takes minimal effort and very little mess. But really, it just tastes amazing!
Potatoes and chicken is one of my favorite one-pan chicken recipes outside of my sheet pan chicken thighs, sheet pan garlic butter salmon, and baked fajitas. Oh, who am I kidding, any time I can have a complete meal ready to go on a busy weeknight I’m in love!
This recipe for sheet pan chicken checks all the boxes. It’s a complete healthy meal that’s ready in under 1 hour, including sides, and there’s something so irresistible about that garlic, butter lemon sauce. It’s addicting! However, it’s totally customizable to your family’s taste preferences. It’s a no-brainer as to why you can never have too many sheet pan dinners!
It’s seriously a life-saver on days when you just want something quick and easy but that you know no one will complain about because it’s always a hit! Roasted potatoes and chicken is also great for lazy weekends and knowing it’s a hearty chicken dinner with basic ingredients that you probably already have in your fridge.
Love Salmon? Try my Sheet Pan Salmon with Potatoes and Green Beans!
Why You’ll Love Making This Sheet Pan Chicken
- One-stop-shop. You’ll love having everything on just one sheet pan knowing there’s nothing else you need to look after while you wait. It’s a complete meal in one!
- Easy clean-up. The bonus of all of it is that there’s very little clean-up afterward.
- Tastes great. If there’s one thing that’s non-negotiable around here is that my recipes must taste amazing. Healthy, easy, and convenient are all secondary to how delicious it is!
- Leftovers. Use the leftovers for meal prep and pack a healthy lunch for the next day. If you’ve got lots, reheat and enjoy the leftovers for dinner again the next day.
- Flexible. Sheet pan dinners are usually quite flexible and this one is no exception. Swap out the type of chicken, the veggies, or switch up the seasonings.
- Double or Triple the recipe. If you’re feeding a crowd or you’re batch cooking to freeze for down the road, you can easily double or triple this recipe. You’ll need more than one sheet pan to do this, but sometimes I like to put all the chicken on one sheet and the veggies on another.
Ingredients
Complete list of ingredients and amounts can be found in the recipe card below.
- Chicken breasts – The potatoes and chicken are roasted at the same time so you want a bit of thickness to your pieces of chicken. Otherwise, flat or butterflied chicken may end up dry and overcooked.
- Potatoes – I use baby potatoes and cut them into ¾“ inch pieces but you can use whatever you like. Red or Yukon gold potatoes are other great choices.
- Broccolini – You can also use regular broccoli florets if you’d like. Both are great roasted, but the milder, slightly sweeter flavor of the broccolini is a nice balance to the savory garlic lemon sauce.
- Olive oil – Drizzled over the broccolini before roasting. Helps give it a lovely texture as well as it keeps the seasoning adhered while it’s in the oven.
For the lemon butter garlic sauce
- Melted butter – Serves as not only a buttery flavor but also helps the chicken and potatoes not stick to the sheet pan. Mostly, we love it for the flavor! You can use olive oil if you prefer.
- Lemon juice – Fresh lemon juice adds a vibrant citrus flavor that goes so well with both butter and garlic.
- Minced garlic – Loads of fresh garlic in this sauce pack a punch! Using a garlic press for this is a total time saver.
- Seasoning – Salt, pepper, dried thyme, rosemary, and oregano. Chopped fresh parsley.
Tip!
Have you ever wondered why some recipes say “melted butter” and others say “butter, melted”? Well, take note! It’s because one way (melted butter) you measure the butter once it is melted. The other way (butter, melted) you measure the butter before it’s melted!
How to Make This Sheet Pan Chicken Dinner
- Prep. Wash all vegetables, cut the potatoes and preheat the oven to 400°F/200°C.
- Combine sauce ingredients. In a small bowl stir together the butter, lemon, garlic, and seasonings.
- Add potatoes to a sheet pan. Once potatoes are layered on the baking sheet, pour half of the sauce over the potatoes. Stir to combine. I find when I’m making dinner for two but still want leftovers, using a half sheet pan is perfect for this.
- Make space for chicken. Add the chicken breasts to the sheet pan and pour the remaining sauce over top. Coat the other side of the chicken as well.
- Bake. Place the baking sheet, uncovered, in the preheated oven and bake for 20 minutes.
- Make space for broccolini. Remove the tray from the oven, flip over the chicken and move the potatoes around a bit so the broccolini fit.
- Season broccolini. Drizzle with just 2 teaspoons of oil and season with salt and pepper.
- Roast. Place the baking sheet back in the oven and roast for 15 minutes more until the potatoes are tender, the broccoli is roasted and the chicken is done. If the broccoli is ready but the chicken and potatoes still need longer, just remove the broccoli and set aside and bake the rest for 5-10 more minutes.
Tip!
A sheet pan or one-pan meal doesn’t necessarily mean everything gets baked at the same time. Yes, it’s all on one sheet, but depending on what you’ve got going on, some items may need more or less time in the oven.
Tips & Tricks
- Checking doneness. If the chicken breasts you’re using are very thick, you might need to cook them for longer so keep checking with a kitchen thermometer. When they’re done they should have an internal temperature of 165°F/74°C. Not sure how to use a meat thermometer? I wrote a complete post on how to use a kitchen thermometer!
- Don’t overcook the broccoli. Only add the broccoli 10-15 minutes near the end. If they’re done before the chicken and potatoes are done, just remove them onto a plate and continue to cook the chicken and potatoes a little while longer.
- Less mess. Line your baking pan with foil or parchment paper for easier clean-up.
- Prep ahead. For an even easier time, later on, cut the potatoes and chop the broccoli early on in the day.
- Don’t overcrowd the pan. If you need to use two sheets go ahead. You want to leave enough room for the veggies to crisp up.
Variations
- If using chicken thighs, use the same method. Start with the same cooking time and adjust as needed until it reaches 165°F/74°C internal temp.
- Customize the veggies. Use whatever you have on hand! Eating seasonally is a great idea too. In the summer use lighter veggies like zucchini, green beans, snap peas, and bell peppers and in the winter you can toss in some root veggies like sweet potatoes and beets.
- Swap seasoning and instead use a dry seasoning blend. Italian seasoning, fajita seasoning, or homemade taco seasoning would all be great. In fact, use a different seasoning on occasion and it’s a whole new meal every time!
Recipe FAQs
You can! The flavors will be there as will the convenience of it being a one-pot meal. The difference is the Instant Pot needs liquid to create steam in order to cook under pressure. You would need to sear the chicken first (saute mode) and then deglaze the pot with butter, garlic, lemon sauce, and a bit of broth. Then, add the chicken back on top of the trivet along with the potatoes and cook for 5 minutes. You can then make a nice gravy with the sauce!
When kept stored in an airtight container, any leftovers will be good for up to 3 days. So, enjoy lunch or dinner throughout the week.
If it’s a small serving, a quick reheat in the microwave is easiest. If you’ve got a lot to do at once or you’re looking to get a little bit of a crisp on your veggies back, you can reheat in the oven.
Ways to Serve
The fabulous thing about this dinner is it’s already complete! A little extra fresh lemon juice for drizzling is all you need!
If you’re serving an extra hungry crowd, by all means, start with an appetizer like cream cheese rangoons, Instant Pot spinach artichoke dip, or bruschetta with tomato and basil.
You could also add on an extra side salad like my popular caesar salad. Don’t forget to wash it down with some strawberry lemonade or a refreshing agua fresca!
More Easy Chicken Dinners
All Chicken Recipes ➜
This chicken and potatoes sheet pan dinner will become a fast family favorite. Let me know in the comments what you think!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Baked Chicken and Potatoes
Equipment
- Half sheet pan (18 by 13 inches)
Ingredients
- 4 chicken breasts 2 pounds, each chicken breast 7-8 ounces
- 1 ½ pounds (700g) baby potatoes cut into ¾ inch pieces
- 12 ounces (320g) broccolini or broccoli
- 2 teaspoons olive oil
For the lemon butter garlic sauce
- ¼ cup melted butter
- ¼ cup lemon juice
- 2 tablespoons minced garlic about 4 cloves
- ½ teaspoon ground black pepper
- ½ teaspoons salt
- ½ teaspoons dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon dried oregano
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 400°F/200°C.
- In a small bowl, combine the lemon butter garlic sauce ingredients.
- Add the potatoes to the sheet pan, pour half of the lemon butter garlic sauce over the potatoes and stir to combine.
- Make space for the chicken, add the chicken breasts to the sheet pan, and pour the remaining sauce over the chicken. Flip the chicken to coat in the sauce. Bake uncovered for 20 minutes.
- Remove the sheet pan from the oven, flip the chicken to the other side, and make space for the broccoli by moving the potatoes.
- Add the broccoli, drizzle with olive oil and season with salt and pepper . Roast for 15 more minutes or until the chicken is done (must reach 165°F/74°C internal temperature).
Notes:
- Checking doneness. If the chicken breasts you’re using are very thick, you might need to cook them for longer so keep checking with a kitchen thermometer. When they’re done they should have an internal temperature of 165°F/74°C.
- Don’t overcook the broccoli. Only add the broccoli 10-15 minutes near the end. If they’re done before the chicken and potatoes are done, just remove them onto a plate and continue to cook the chicken and potatoes a little while longer.
- Line your baking pan with foil or parchment paper for easier clean-up.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Nicola Muscillo says
is the calorie count at the end for the whole thing or just one serving? if serving, what is the yeild?
Little Sunny Kitchen says
Hi Nicola! The nutrition info is for 1 serving, and the recipe serves four. So each serving is one chicken breast and a fourth of the veggies. Hope that helps!
Vicky says
Can the roast potatoes be made the day before
Can the potatoes be peeled in the morning. And cooked in the afternoon
I am pressed for time but want the meal to be delicious
Little Sunny Kitchen says
Hi Vicky! If at all possible, I suggest preparing the potatoes with the chicken as in the recipe. You can peel and cut potatoes early in the day, but it’s best to keep them in cold water to prevent browning. The issue with that is that you’ll be roasting wet potatoes and they won’t get as crispy as you might like.
Jessica W says
I made this one time and now my husband and son ask for it constantly. It’s so delicious.