Go Back
+ servings
potatoes and chicken on a sheet pan
Print Recipe
4.84 from 6 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 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Main Dish
Keyword: chicken dinner, one pan meal, sheet pan meal
Servings: 4
Calories: 358kcal
Author: Jess Smith via Inquiring Chef
Cost: $10.00


  • Mixing Bowl
  • Half Sheet Pan


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
  • ½ teaspoon Honey
  • 1 pound Boneless, Skinless Chicken Breast (or 2 chicken breast halves)

Steam-Roasted Potatoes:

  • 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!


Calories: 358kcal | Carbohydrates: 35g | Protein: 31g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 1279mg | Potassium: 1218mg | Fiber: 4g | Sugar: 5g | Vitamin A: 51IU | Vitamin C: 37mg | Calcium: 68mg | Iron: 2mg