Description
This Sheet Pan Honey Glazed Chicken and Potatoes recipe delivers a deliciously sweet and savory meal that’s easy to prepare and perfect for weeknight dinners. Juicy, tender chicken breasts are paired with golden, roasted baby Yukon gold potatoes, all coated in a rich honey butter glaze with garlic and seasonings. Cooked together on a single sheet pan in the oven, this dish combines convenience with flavor for a wholesome, crowd-pleasing meal.
Ingredients
Scale
Chicken and Potatoes
- 2 chicken breasts, boneless and skinless
- 1 pound baby Yukon gold potatoes
- 2 tablespoons oil
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- 1 teaspoon paprika
- 2 teaspoons Kinder’s Buttery Steakhouse seasoning
Honey Glaze
- 3 tablespoons butter
- ½ cup honey
- 2 cloves garlic, minced
- ½ teaspoon pepper
- ¼ teaspoon salt
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with foil to ensure easy cleanup.
- Prepare the Honey Glaze: In a medium pan over medium heat, melt the butter. Stir in the honey, minced garlic, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 5-6 minutes until slightly thickened. Remove from heat and set aside to cool slightly.
- Prep Chicken and Potatoes: Pound the chicken breasts to an even thickness for uniform cooking. Cut the baby Yukon gold potatoes into quarters or sixths to ensure they cook evenly.
- Assemble the Sheet Pan: Arrange the chicken breasts on the prepared baking sheet and distribute the potato pieces evenly around them. Drizzle the chicken and potatoes with oil and sprinkle the garlic powder, pepper, paprika, and Kinder’s Buttery Steakhouse seasoning evenly over everything.
- Add the Glaze: Pour the prepared honey glaze evenly over the chicken breasts. This will help to keep the chicken moist and add a deliciously sweet coating as it bakes.
- Bake: Place the sheet pan in the preheated oven and bake for 25-30 minutes. Bake until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the potatoes are tender and golden brown.
Notes
- Ensure chicken breasts are pounded to even thickness to promote even cooking.
- If the potatoes vary in size, cut them smaller or larger to match for even doneness.
- You can substitute baby red potatoes or fingerlings if Yukon golds are unavailable.
- Use a meat thermometer to check chicken doneness to avoid overcooking.
- For extra crispiness, broil the chicken and potatoes for 2-3 minutes at the end of baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
