Sheet Pan Chicken and Potatoes with Honey-Garlic Butter Sauce
A flavorful and heartwarming dish featuring tender roasted chicken and golden Yukon potatoes, all drizzled with a luscious honey-garlic butter sauce.
Ingredients
For the Chicken and Potatoes
- 2 pieces boneless, skinless chicken breasts Fresh, high-quality chicken is key; consider an organic or local source.
- 1 lb baby Yukon gold potatoes, halved These buttery potatoes roast beautifully, but feel free to use red potatoes.
- 2 tbsp olive oil Extra virgin for the best flavor.
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp paprika Smoked paprika adds a delightful depth.
- 2 tsp Kinder’s Buttery Steakhouse seasoning A fantastic blend; can be substituted with your favorite all-purpose seasoning.
For the Honey-Garlic Butter Sauce
- 3 tbsp butter Room temperature for easy melting.
- ½ cup honey Local honey adds a unique flavor profile.
- 2 cloves garlic, minced Fresh garlic makes all the difference!
- ¼ tsp salt
- ½ tsp black pepper
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the halved potatoes and chicken breasts with 2 tbsp oil, 1 tsp garlic powder, 1 tsp paprika, 2 tsp Kinder’s seasoning, and 1 tsp black pepper until well coated.
- Arrange the chicken and potatoes on a lined sheet pan, ensuring they are in a single layer for even cooking.
Baking
- Place the sheet pan in the preheated oven and roast for 25–30 minutes, flipping the potatoes halfway through for an even golden color.
- The chicken should be cooked to an internal temperature of 165°F (74°C) and the potatoes should have turned beautifully golden.
Making the Sauce
- While your chicken and potatoes are roasting, melt 3 tbsp butter in a small pan over medium heat.
- Once melted, stir in ½ cup honey, 2 minced cloves of garlic, ¼ tsp salt, and ½ tsp black pepper. Allow it to simmer for about 2–3 minutes until it slightly thickens.
Serving
- Once the chicken and potatoes are golden and cooked, remove the pan from the oven. Drizzle the warm honey-garlic butter sauce over the chicken and potatoes before serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For long-term storage, freeze the cooked chicken and potatoes in freezer bags for up to 3 months.