As a chef who loves to garden, I’m always excited to share recipes that showcase fresh ingredients and simplify mealtime. The Sheet-Pan Roasted Chicken & Potatoes is a perfect example of how a few quality ingredients can come together to create a delicious, fuss-free dinner. This dish has its roots in traditional European farmhouse cooking, where one-pan meals were a practical necessity for busy families.

When you dive into this Sheet-Pan Roasted Chicken & Potatoes, you’re greeted with a symphony of flavors and textures. The chicken breasts, infused with aromatic herbs, remain juicy and tender, while the Yukon Gold potatoes develop a golden, slightly crispy exterior that gives way to a creamy interior. The baby carrots and red onion add a touch of sweetness, perfectly complementing the savory notes of the dish.

What truly elevates this dish is the whole garlic cloves. As they roast, they become soft and mellow, their flavor mellowing into a rich, almost buttery essence that permeates the entire dish. The fresh herbs – rosemary, thyme, and parsley – contribute their distinct aromatic profiles, creating a fragrant and flavorful meal that’s sure to become a family favorite.

One of the best things about this Sheet-Pan Roasted Chicken & Potatoes recipe is its versatility. You can easily swap out vegetables based on what’s in season or what you have on hand. In the spring, I love adding asparagus or peas, while in the fall, butternut squash makes a delightful addition.

The simplicity of this dish belies its impressive flavor profile. It’s a testament to the magic that happens when good ingredients are allowed to shine with minimal interference. Plus, the easy cleanup makes it a winner for busy weeknights or lazy weekends alike.

Sheet-Pan Roasted Chicken & Potatoes

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Simplify your dinner routine with a sheet-pan roasted chicken & potatoes meal that combines rustic flavors and easy cleanup for a satisfying family feast.

• Author: Addie Gundry
• Prep Time: 5 minutes
• Cook Time: 40 minutes
• Total Time: 45 minutes
• Yield: Serves 4
• Category: Entrées

Ingredients

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• 4 boneless, skinless chicken breasts
• 6–8 Yukon Gold potatoes, quartered or halved
• 2 cups baby carrots
• 1 red onion, quartered
• 10–15 garlic cloves, peeled and left whole
• Kosher salt and freshly ground black pepper
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 2 tablespoons chopped fresh parsley
• 2 tablespoons olive oil

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Instructions

1. Preheat the oven to 375 degrees F. Line a baking sheet with aluminum foil.
2. Arrange the chicken, potatoes, carrots, onion, and garlic cloves on the baking sheet in a single, even layer. Sprinkle the chicken and vegetables with salt and pepper and the rosemary, thyme, and parsley. Drizzle everything with the olive oil. Gently toss with your fingers and rearrange in a single layer.
3. Bake for 35–40 minutes until the chicken is cooked through and the vegetables are tender.
4. Transfer to a serving dish and serve immediately.

Have you tried this Sheet-Pan Roasted Chicken & Potatoes recipe? I’d love to hear about your experience! Drop a comment below and share any variations or personal touches you’ve added to make this dish your own.