A quick marinade and creamy yogurt Dijon sauce make this classic meal of roasted herb marinated chicken and potatoes feel worthy of a special occasion. No one would ever guess it all comes together on a single sheet pan!
I taught this recipe in an online cooking class I did early last year, and after making it again recently, I had to share it here. The chicken is tender, the potatoes are crisp, the sauce works over everything. This recipe uses all the best tricks to build flavor in a (still easy) weeknight meal. A quick marinade seasons the chicken - just 15 minutes will do wonders. Roasting turns the potatoes golden and crisp. The sauce that tops it all is tangy and slightly sweet and just gets whisked together while everything is in the oven.
If you need a delicious, one-pan dinner tonight, this one is for you! And if you are looking for another easy, sheet pan option with a few more colorful veggies included, check out this Roasted Sausage and Vegetables sheet pan dinner.
What You’ll Love About this Meal
Who doesn’t love a sheet pan meal? This is a family favorite and leftovers are great reheated, served in salads, or turned into grain bowls.
This recipe is:
- One Pan
- Easy to Customize
- Gluten-Free Adaptable
- Chicken Breast - Use boneless skinless chicken breast. Chicken thighs work too, but may need 10 minutes longer to cook.
- Cooking Oil - Any type of cooking oil will work here. I like to use a neutral flavor all-purpose oil (Avocado Oil from Costco is my go-to) but olive oil will work well too.
- Soy Sauce - Some soy sauce adds savory flavor to the chicken.
- Red or White Wine Vinegar - Any vinegar will help to tenderize and flavor the chicken. If you don’t have red or white wine, try apple cider vinegar or even white vinegar will work.
- Italian Seasoning - Adds a coating of herbs to the chicken.
- Honey - I love to put a little honey in the marinade. The sugar in the honey adds a bit of flavor but also helps the chicken to brown as it cooks.
- Baby Yukon Gold Potatoes - Any color or type of baby / new potatoes work, but I think Yukon Gold get the best golden crusts and creamy centers.
- Garlic Powder - For a little flavor on the potatoes. Don’t use fresh garlic here - it can burn in the long cook time of the potatoes.
- Salt and Pepper - Don’t forget to season the chicken and potatoes!
- Make it Gluten-Free - Just use gluten-free Tamari in place of the soy sauce in the marinade.
- Make it Low Carb - Use broccoli or cauliflower florets in place of the chicken. (They just need 5 to 10 minutes to start roasting before you add the chicken.)
More Sheet Pan Meals
- Sheet Pan Steak and Potatoes
- Sheet Pan Tacos
- No-Knead Sheet Pan Pizza
- Sheet Pan Crispy Chicken Thighs and Lemon Rosemary Potatoes
- Sheet Pan Sausage and Peppers
- Blackened Chicken (this one isn't a sheet pan meal, but it's so good and versatile that I have to share here)
Sheet Pan Herb-Marinated Chicken and Potatoes
- Mixing Bowl
- Half Sheet Pan
- 2 Tablespoons Cooking Oil, plus more for cooking
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Red or White Wine Vinegar (substitute apple cider vinegar)
- 1 teaspoon Italian Seasoning
- ½ teaspoon Honey
- 1 pound Boneless, Skinless Chicken Breast (or 2 chicken breast halves)
- 2 Tablespoons Cooking Oil
- 1 ½ pounds Baby Yukon Gold Potatoes, quartered
- 2 Tablespoons Extra Virgin Olive Oil
- 1 teaspoon Kosher Salt
- ½ teaspoon Garlic Powder
- ¼ teaspoon Black Pepper
Creamy Yogurt Dijon Sauce:
- ½ cup Plain or Greek Yogurt
- 1 ½ Tablespoon Lemon Juice
- 1 Tablespoon Dijon Mustard
- 1 teaspoon Honey
- Pinch of Salt
- Preheat oven to 450°F / 232°C.
- While oven heats, combine 2 tablespoon cooking oil, soy sauce, vinegar, Italian seasoning, and ½ teaspoon honey in a square baking dish. Add chicken breast and turn to coat. Tenderize with a fork. Set aside (refrigerate if longer than 15 minutes).
- Drizzle 2 tablespoon cooking oil over a large sheet pan, tipping to coat.
- Scatter quartered potatoes over the sheet pan, tossing to coat in oil. Cover very tightly with foil to completely seal (use as much foil as needed).
- Bake potatoes, covered, for 15 minutes.
- While potatoes are cooking, whisk together 2 tablespoon olive oil, 1 teaspoon salt, garlic powder, and ¼ teaspoon black pepper. Set aside.
- Heat a skillet over medium. Add a thin layer of cooking oil.
- Remove chicken from marinade (discard marinade) and season with some salt and pepper.
- Sear chicken breast on both sides until just golden brown, ~3 minutes per side. (The chicken should not be cooked all the way through at this point.) Transfer to a plate.
- Remove potatoes from the oven. Working carefully (the pan is very hot!), remove foil and pour olive oil-garlic powder mixture over top. Stir gently to combine. Nestle chicken in potatoes.
- Return pan to oven and continue cooking until potatoes are golden brown and very tender and chicken is cooked through (165°F), 10 to 15 minutes.
- Make sauce by whisking together yogurt, lemon juice, mustard, 1 teaspoon honey, and a pinch of salt.
- Transfer chicken to a cutting board and tent loosely with foil. Let rest for 5 minutes.
- Slice chicken. Serve over potatoes with sauce on the side or drizzled over top. Enjoy!
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