Sheet Pan Herb-Marinated Chicken and Potatoes

4.75 from 8 votes

Sheet Pan Herb-Marinated Chicken and Potatoes

A quick marinade and creamy yogurt Dijon sauce make this classic meal of roasted chicken and potatoes feel worthy of a special occasion. No one would ever guess it all comes together on a single sheet pan!

To adjust the servings in this recipe, click on the number next to servings.

Prep Time30

Cook Time40

Total Time1 10

Course: Main Dish

Keyword: chicken dinner, one pan meal, sheet pan meal

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $10.00

Equipment

Mixing Bowl
Half Sheet Pan

Ingredients

Herb-Marinated Chicken:

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
1/2 teaspoon Honey
1 pound Boneless, Skinless Chicken Breast (or 2 chicken breast halves)

Steam-Roasted Potatoes:

2 Tablespoons Cooking Oil
1 1/2 pounds Baby Yukon Gold Potatoes, quartered
2 Tablespoons Extra Virgin Olive Oil
1 teaspoon Kosher Salt
1/2 teaspoon Garlic Powder
1/4 teaspoon Black Pepper

Creamy Yogurt Dijon Sauce:

1/2 cup Plain or Greek Yogurt
1 1/2 Tablespoon Lemon Juice
1 Tablespoon Dijon Mustard
1 teaspoon Honey
Pinch of Salt

Instructions

Preheat oven to 450°F / 232°C.
While oven heats, combine 2 Tbsp cooking oil, soy sauce, vinegar, Italian seasoning, and 1/2 tsp 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 Tbsp 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 Tbsp olive oil, 1 tsp salt, garlic powder, and 1/4 tsp 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 tsp 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!

Nutrition