I like this recipe because it’s simple, delicious, and doesn’t require much prep or cleanup. The honey glaze adds a beautiful sweetness that pairs perfectly with the savory seasoning and crispy potatoes. Everything cooks on one pan, which means less time in the kitchen and more time to enjoy the meal. I also love how versatile it is—I can change up the seasonings or add vegetables to make it my own.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Sauce: 3 tablespoons butter ½ cup honey 2 cloves garlic, minced ½ teaspoon pepper ¼ teaspoon salt
Directions
I preheat the oven to 400°F (200°C) and line a baking sheet with foil for easy cleanup.
In a small pan, I melt the butter over medium heat, then stir in the honey, garlic, salt, and pepper. I bring the mixture to a gentle boil, reduce the heat, and let it simmer for about 5–6 minutes. I remove it from the heat and set it aside.
I pound the chicken breasts to an even thickness for even cooking, then cut the baby Yukon gold potatoes into quarters or sixths.
I arrange the chicken breasts on the baking sheet and scatter the potatoes around them.
I drizzle everything with oil and sprinkle on the garlic powder, pepper, paprika, and Kinder’s Buttery Steakhouse seasoning.
I pour the honey glaze evenly over the chicken and potatoes, ensuring everything gets a nice coating.
I bake for 25–30 minutes, or until the chicken is cooked through (165°F internally) and the potatoes are tender and golden.
I remove it from the oven and let it rest for a few minutes before serving.
Servings and Timing
This recipe makes 2 servings. Prep time is 10 minutes, cook time is 30 minutes, and total time is 40 minutes.
Variations
I sometimes add carrots, broccoli, or green beans to the pan for extra vegetables.
For a spicier kick, I sprinkle crushed red pepper flakes or a touch of cayenne into the honey glaze.
I use smoked paprika for a bolder, deeper flavor.
To make it dairy-free, I replace the butter with olive oil or vegan butter.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I bake them at 350°F (175°C) for about 10 minutes or warm them in a skillet over medium heat. I avoid microwaving if I want to keep the potatoes crispy.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, I use boneless or bone-in thighs; they stay juicy and flavorful.
Can I make this recipe ahead of time?
Yes, I prep everything, cover it, and refrigerate it until ready to bake.
Can I use a different type of potato?
Yes, red potatoes or russets work fine; I just cut them to similar sizes for even cooking.
How do I make the glaze thicker?
I let it simmer longer to reduce or whisk in a little cornstarch slurry.
Can I add vegetables to the sheet pan?
Yes, I love adding bell peppers, asparagus, or Brussels sprouts.
How do I know when the chicken is done?
I check that it reaches an internal temperature of 165°F (74°C).
Can I make it spicy?
Yes, a dash of chili powder, cayenne, or hot sauce works great in the glaze.
What should I serve with this dish?
I like serving it with a side salad or roasted veggies for a complete meal.
Can I use maple syrup instead of honey?
Yes, it gives a slightly different sweetness but works perfectly.
Can I double the recipe?
Yes, I double everything and use a larger sheet pan or two pans to avoid crowding.
Conclusion
I love making this Delicious Sheet Pan Chicken and Potatoes recipe because it’s hearty, flavorful, and incredibly easy. The combination of savory spices, crispy potatoes, and a golden honey glaze creates a dish that’s both comforting and elegant. It’s my go-to for a quick weeknight dinner that feels special but takes minimal effort to prepare.
