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Close up shot of baked chicken and potatoes with broccoli on a sheet pan
5 from 8 votes

Baked Chicken and Potatoes

This sheet pan dinner is made with roasted chicken, potatoes, and broccoli coated in a butter lemon garlic sauce. Ready in under 1 hour with easy clean up too!
Author Diana
Servings 4 servings
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

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

  1. 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.
  2. 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.
  3. Line your baking pan with foil or parchment paper for easier clean-up.

Nutrition

Calories: 561kcal | Carbohydrates: 39g | Protein: 55g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 700mg | Potassium: 1600mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1963IU | Vitamin C: 122mg | Calcium: 116mg | Iron: 3mg