This sheet pan chicken and potatoes is the kind of weeknight dinner that feels like a hug: straightforward, comforting, and reliably delicious every single time. I first made this exact combination on a rainy evening when I had two chicken breasts and a bag of baby Yukon Golds on hand. The sticky honey-garlic glaze was a last-minute experiment — melted butter, honey, and lots of garlic — and it transformed the whole tray. The result was juicy chicken, caramelized edges on the potatoes, and a glossy sauce that clings to each bite. It immediately became a favorite for busy nights and casual family dinners.

I love this recipe because it balances ease with technique. Pounding the breasts to an even thickness guarantees that they finish at the same time as the potatoes. Using baby Yukon Golds sliced into equal pieces gives even roasting and those tender, almost creamy centers with crisp edges. The seasoning blend — garlic powder, paprika, pepper, and a buttery steakhouse seasoning — layers savory notes beneath the sweet and aromatic glaze. This combination creates a weeknight winner that looks and tastes like you spent more time on it than you actually did.

Ingredients

• Chicken: 2 boneless, skinless chicken breasts (about 1 pound total). Choose even-sized breasts and, if possible, buy a brand you trust for consistent quality — we often use a labeled, local-farm brand for flavor and texture.
• Potatoes: 1 pound baby Yukon Gold potatoes. These roast beautifully and develop a slightly sweet, creamy interior while the skin crisps; scrub and halve or quarter keeping pieces uniform.
• Oil and seasonings: 2 tablespoons neutral oil (vegetable or canola), 1 teaspoon garlic powder, 1 teaspoon ground black pepper, 1 teaspoon smoked or sweet paprika, 2 teaspoons Kinder's Buttery Steakhouse seasoning. These combine to give a savory crust under the glaze.
• Glaze: 3 tablespoons unsalted butter, 1/2 cup honey, 2 cloves garlic minced, 1/2 teaspoon ground black pepper, 1/4 teaspoon salt. The butter and honey create a glossy, sticky finish while the garlic and pepper balance sweetness.
• Pan and prep: A rimmed baking sheet lined with foil for easy cleanup; use a meat mallet or rolling pin to even the breasts for uniform cooking.

Instructions

Preheat and prepare: Preheat your oven to 400°F. Line a rimmed baking sheet with foil to catch drips and make cleanup quick. This temperature gives a good balance: hot enough to roast potatoes and brown edges without drying the chicken. Make the glaze: In a medium saucepan over medium heat, melt 3 tablespoons butter. Add 1/2 cup honey, 2 minced garlic cloves, 1/2 teaspoon pepper, and 1/4 teaspoon salt. Bring to a gentle boil, then reduce to a simmer for 5–6 minutes until slightly thickened and glossy. Watch closely so the honey doesn’t scorch. Prep chicken and potatoes: Pound the chicken breasts to an even thickness (about 3/4 inch) using a meat mallet or heavy pan. Cut potatoes into quarters or sixths so pieces are similar in size. Even pieces ensure identical cooking times and texture across the pan. Assemble on sheet pan: Arrange the chicken breasts in the center of the prepared baking sheet and scatter the potatoes around them. Drizzle everything with 2 tablespoons oil, then season evenly with 1 teaspoon garlic powder, 1 teaspoon pepper, 1 teaspoon paprika, and 2 teaspoons Kinder's Buttery Steakhouse seasoning. Use your hands or tongs to coat the potatoes well. Glaze and bake: Pour the honey-butter glaze evenly over the chicken breasts, letting some drizzle onto the potatoes. Place the pan in the oven and roast for 25–30 minutes, until the chicken reaches 165°F internal temperature and the potatoes are fork-tender with golden edges. If the glaze begins to brown too quickly, tent loosely with foil for the last 5 minutes. Rest and serve: Remove from oven and let rest 5 minutes before slicing the chicken. Spoon any pan juices over the meat and potatoes before serving to preserve juiciness and flavor.

Storage Tips

Cool leftovers to room temperature for no more than two hours, then transfer to airtight containers. In the refrigerator, consume within 3 days. For longer storage, separate the chicken and potatoes into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge, then reheat in a 350°F oven until warmed through to help re-crisp the potato edges—microwaving will make potatoes soft. If the glaze stiffens in the fridge, reheat it gently in a small saucepan with a teaspoon or two of water to loosen before spooning over reheated pieces.

Ingredient Substitutions

If you prefer a different protein, use skin-on, bone-in chicken thighs (about 1 1/2 pounds) — increase oven time to 35–40 minutes and check for 165°F at the bone. Swap honey for pure maple syrup for a deeper, woodsy sweetness or use 1/3 cup brown sugar and 2 tablespoons apple cider vinegar for a sweeter-tart glaze. For dairy-free: replace butter with 3 tablespoons neutral oil and add a splash of extra vinegar to balance sweetness. To make this lower carb, substitute cauliflower florets for potatoes but roast at a slightly lower temperature for a shorter time to avoid over-browning.

Serving Suggestions

Serve slices of chicken and roasted potatoes with a simple green salad dressed in lemon vinaigrette to cut through the glaze’s sweetness. For a heartier plate, add roasted Brussels sprouts or green beans tossed with olive oil and lemon zest. Garnish with chopped fresh parsley or chives for color and freshness. This dish is casual enough for weeknights yet attractive for informal dinner guests — place the sheet pan on the table family-style and let everyone help themselves.

Cultural Background

This sheet-pan approach draws from a long tradition of one-dish roasting across many cuisines — a practical method that concentrates flavors and simplifies cooking. The glaze pairing of honey, garlic, and butter is reminiscent of classic American comfort cooking with a nod to bistro-style glazes used in modern home kitchens. Using Yukon Golds is a nod to Northern European roots where waxy potatoes are preferred for roasting and holding texture.

Seasonal Adaptations

In late summer, swap baby Yukon Golds for new red potatoes and finish with chopped basil and a squeeze of lemon for brightness. In autumn, roast diced root vegetables (carrots, parsnips) with the potatoes and add a pinch of ground cinnamon to the glaze for warmth. For winter holiday gatherings, double the glaze and add a tablespoon of Dijon mustard and a splash of orange juice to create a more complex, festive sauce that pairs nicely with roasted herbs.

Meal Prep Tips

To meal-prep, slice potatoes and store them in cold water in the refrigerator for up to 24 hours. Keep the glaze in a small jar and warm it gently before using. Roast a double batch of chicken and potatoes on the weekend, portion into containers, and add a fresh side salad at mealtime. Reheat in the oven for best texture. Label containers with date and contents to keep track of freshness when stacking in the fridge.

This sheet-pan meal is a reliable, comforting option that fits into busy schedules and special nights alike. Give it a go, tweak the seasoning to your liking, and make it your family’s new easy favorite — it’s simple, forgiving, and always worth the little extra attention to the glaze.