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This Sheet Pan Chicken and Potatoes is a simple, flavorful dinner made with juicy, seasoned chicken and crispy roasted potatoes in a Dijon mustard sauce, all cooked together for easy cleanup!
Sheet Pan Chicken and Potatoes is the perfect solution for busy nights when you want a homemade meal without the hassle. Everything roasts together on one pan, so you get juicy, flavorful chicken and perfectly crispy potatoes with minimal prep and cleanup.
It’s a versatile, family-friendly dinner that’s easy to customize with your favorite seasonings and vegetables, making it a go-to recipe you’ll want to keep in your weekly rotation.
This sheet pan chicken and potatoes teaches you the basic technique that you can then use with your favorite herbs, spices, vegetables etc. Add broccoli or use basil if you prefer. Don’t have fresh spices? No problem, use dried. Super versatile for those busy nights.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Baby Potatoes
- Olive Oil
- Dijon Mustard
- Fresh Tarragon
- Fresh Thyme
- White Wine – or you can use Chicken Broth
- Honey
- Chicken Breasts
- Salt & Pepper
- Vegetable Oil
What Vegetables Can I Use
You really can add any vegetables you like here, you just want to be careful when you add them. If you are using something like zucchini that cooks quickly, you would want to add later in the cooking process. But here are a few that you could add with the potatoes to make it easy!
- Broccoli Florets
- Brussel Sprouts
- Asparagus
- Sweet Potatoes
- Carrots
- Cauliflower
How To Make Sheet Pan Chicken
- Heat Pan. The first thing you need to do is get the oven really hot, and you want the sheet pan you are using to get hot as well. So put a large sheet pan in your oven and preheat to 500º F.
- Start Potatoes. Once the oven is up to temperature, carefully remove the pan, spray with non-stick spray and add your potatoes. If you are adding veggies, add them now as well. Cook for 10 minutes.
- Make Sauce. Make the sauce by mixing together olive oil, mustard, tarragon, thyme, honey, and white wine or chicken broth.
- Chicken. Season your chicken with salt and pepper. Heat a skillet over high heat and add the vegetable oil. Add the chicken to the pan and brown for 3-4 minutes on each side.
- Finish Chicken. Add the chicken to the sheet pan with the potatoes and drizzle about 2 Tablespoons of the sauce over the top. Return the pan to the oven and continue to cook for about 10 more minutes, until the chicken is cooked through and the potatoes are tender.
- Serve. Once everything is cooked, drizzle the rest of the sauce over the potatoes and season with a little salt and pepper.
Recipe Tips & Suggestions
- Herbs. Yes, this recipe does have 2 different fresh herbs that it calls for, but you can really use whatever you like. If you have thyme and only want to use thyme, than go for it. Want to use thyme and oregano, no problem! Whatever you like will work.
- Double The Recipe. As written this serves 2 people. But you can easily double or even trip the recipe to serve more. The cooking times are the same, you just need a large enough pan to cook them on.
- Skip Browning. You can easily do this whole thing in the oven at 425º, it would just take about 40 minutes. This way it is done in about 25 minutes from start to finish. So you can pick if you want the extra step or more time.
- Add Vegetables. See the notes above for adding vegetables. You can definitely use your favorite and make it a complete meal in one pan.
- Storage. Store any leftovers in an airtight container in the fridge for 3-4 days. You can reheat in the microwave until warmed through.
More Easy Chicken Dinner Recipes
- Honey Dijon Chicken
- Margarita Grilled Chicken
- Grilled Chicken Sandwich
- Garlic Tomato Chicken
- Chicken Fajitas
Sheet Pan Chicken with Roasted Potatoes
Equipment
Ingredients
- 8 oz small baby potatoes, sliced in half
- 1 1/2 Tablespoons olive oil
- 1 Tablespoons Dijon mustard
- 1 Tablespoons fresh tarragon, minced
- 1 Tablespoons dry white white, (or chicken stock)
- 1 1/2 teaspoon fresh thyme, minced
- 1 teaspoon honey
- 2 6 oz boneless, skinless chicken breasts
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon vegetable oil
Instructions
- Place a jelly roll pan in oven. Preheat to 500º F, leave the pan in there while it preheats.
- Remove pan and spray with non-stick spray. Add potatoes, and bake for 10 minutes.8 oz small baby potatoes
- Meanwhile combine olive oil, mustard, tarragon, wine, thyme and honey in a small bowl. Mix until well combined.1 1/2 Tablespoons olive oil, 1 Tablespoons Dijon mustard, 1 Tablespoons fresh tarragon, 1 Tablespoons dry white white, 1 1/2 teaspoon fresh thyme, 1 teaspoon honey
- Season chicken with about 1/8 tsp of salt and pepper. Heat skillet over medium high heat. Add vegetable oil to the pan, swirling to coat. add chicken and cook for 3-4 minutes on each side. .2 6 oz boneless, skinless chicken breasts, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon vegetable oil
- Add chicken to the jelly roll pan with the potatoes and drizzle with about 2 Tablespoons of the sauce. Return to the oven for 10 minutes, until the chicken is cooked and the potatoes are tender.
- Drizzle the remaining mustard mixture over the potatoes and season with the rest of the salt and pepper.
- Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This dinner is super tasty and easy! I loved making it almost as much as I loved eating it
This looks like the perfect weeknight dinner! Incredibly delicious!
Such an easy and delicious meal! My family would love this!
Totally inlove with this!!!