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Baked buttery herb chicken with potatoes is pure comfort on a plate! I love tossing everything together in one pan and letting it cook! It saves time and all those delicious flavors meld for the juiciest, flavorful chicken and soft, savory potatoes.
A Reader’s Review
Tried this tonight. It was really really good. Will definitely be making it again. Thanks!
Why It Belongs on Your Menu
- Sheet Pan Magic: The whole meal cooks together on one pan, so your clean up is so quick and easy!
- Herb + Butter Bliss: Fresh herbs and melted butter soak into every bite for the most amazing flavor!!!
- Golden + Crispy: The potatoes roast up perfectly crisp on the edges while the chicken stays moist and juicy.
Herb Chicken and Potatoes Ingredients
- Chicken: You can swap the chicken breasts for thighs or tenders. Keep in mind, thighs will need a little more time in the oven, while tenders will cook up quicker.
Sheet Pan Herb Chicken and Potatoes Recipe
Time to cook! These clear, simple steps will guide you to the perfect sheet pan chicken and potatoes.
- Prep and Season: Preheat the oven to 400ºF, then grease a rimmed baking sheet. Place chicken breasts and 4 cups of baby potatoes on a baking sheet, then season with salt and pepper.
- Make the Sauce: Whisk together melted butter, 1 packet dried Italian salad dressing, and minced garlic.
- Add Sauce to Chicken and Potatoes: Brush or drizzle the butter mixture over the chicken and potatoes.
- Bake and Serve: Bake for 20-25 minutes or until chicken is cooked through and potatoes are tender. Sprinkle fresh herbs over the top of the herb chicken and potatoes, then serve immediately.
Alyssa’s Sheet Pan Secrets
- Broil at the End: 2–3 minutes for crispy potatoes and golden chicken.
- Don’t Overcook: Use a meat thermometer; 165ºF is perfect.
- Cook in Butter: Locks in moisture for tender, flavorful meat.
- Let it Rest: Allow 5–10 minutes before cutting to keep juices in.
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Sheet Pan Butter Herb Chicken and Potatoes
Ingredients
- 4 boneless, skinless chicken breasts pounded to an even thickness
- 4 cups quartered baby potatoes red and/or gold
- salt and pepper to taste
- 1 packet dried Italian salad dressing
- 6 tablespoons melted butter
- 1 teaspoon minced garlic
- fresh herbs for garnish such as thyme, rosemary, or parsley
Instructions
- Preheat the oven to 400 degrees Fahrenheit and grease a rimmed baking sheet.
- Place 4 boneless, skinless chicken breasts and 4 cups quartered baby potatoes on a baking sheet and season with salt and pepper to taste.
- Whisk together 6 tablespoons melted butter, 1 packet dried Italian salad dressing, and 1 teaspoon minced garlic. Brush or drizzle over chicken and potatoes.
- Bake for 20-25 minutes or until chicken is cooked through and potatoes are tender. Sprinkle fresh herbs for garnish over the top and serve immediately.
Notes
Store and Reheat
- Storage: Store cooled leftovers in an airtight container in the refrigerator for 2–3 days.
- Reheat: Preheat oven to 350ºF. Place chicken and potatoes in a baking dish with a few tablespoons of broth or water. Cover with foil and bake 10–15 minutes, until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Easy Sheet Pan Dinners
If you loved this herb chicken and potatoes recipe as much as I do, you’ll love these other sheet pan recipes. They are so simple and taste amazing!
