Garlic Herb Chicken with Potatoes Sheet Pan Dinner
Garlic Herb Chicken with Potatoes is a simple sheet pan chicken dinner featuring juicy seasoned chicken and crispy roasted Yukon Gold potatoes.Ready in about 50 minutes with minimal cleanup.Perfect for easy weeknight dinners and meal prep.
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 pound Yukon Gold potatoes washed and cut into wedges
- 2 tablespoons olive oil divided
- 1 teaspoon garlic powder
- 1 teaspoon parsley flakes
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon dried rosemary
- ⅛ teaspoon cayenne pepper optional
- 2 tablespoons chopped fresh parsley optional, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, combine the garlic powder, parsley flakes, paprika, salt, black pepper, dried rosemary, and cayenne pepper.
- Arrange the chicken breasts and potato wedges on a large sheet pan.
- Drizzle the olive oil evenly over both the chicken and potatoes, tossing gently to coat.
- Sprinkle the seasoning mixture evenly over everything, making sure all sides are coated.
- Spread the chicken and potatoes into a single layer for even roasting.
- Bake for 35–40 minutes, or until the Garlic Herb Chicken with Potatoes reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender with crispy edges.
- Garnish with fresh chopped parsley before serving.
Notes
- Boneless chicken thighs can be substituted for chicken breasts.
- Fresh rosemary or thyme adds even more herb flavor.
- Serve with a crisp green salad or steamed vegetables.
- Sprinkle grated Parmesan over the potatoes before serving for an extra savory finish.