Easy Sheet Pan Garlic Butter Chicken and Potatoes Step-by-step instructions

Before you start

Before you begin cooking, ensure your workspace is clean and organized. Retrieve the chicken breasts from the refrigerator and cut them into uniform, bite-sized pieces. Wash the baby potatoes thoroughly to remove any dirt, pat them completely dry with a clean towel, and slice them in half.

Melt the unsalted butter and finely mince the garlic cloves. Chop the fresh herbs and have them ready on the side. Preheating your oven is crucial, so set it to 400°F (204°C) now to ensure it reaches the correct roasting temperature before the pan goes in.

Instructions

Prep and Butter Toss

1. 1Prepare Chicken and Potatoes
   Cut the boneless, skinless chicken breasts into uniform, bite-sized pieces. Halve the baby potatoes, keeping them uniform in size. Place the chicken pieces and halved potatoes together in a large mixing bowl or directly onto your baking pan.
   Look for The chicken and potatoes should be evenly sized to ensure uniform cooking.
   Tip Dry the potatoes thoroughly with a towel before cutting to help them crisp up in the oven.
2. 2Toss with Garlic Butter
   In a small bowl, combine the melted unsalted butter and minced garlic. Drizzle this garlic butter mixture over the chicken pieces and halved baby potatoes, tossing thoroughly until every piece is evenly coated.
   Look for Every piece of chicken and potato should glisten with the garlic butter mixture.
   Tip Mince the garlic finely instead of pressing it to prevent it from burning during roasting.

At the end of this initial phase, the chicken pieces and halved baby potatoes should be thoroughly and evenly coated in the rich, fragrant garlic butter mixture.

There should be no dry spots on any of the ingredients, and the minced garlic should be well-distributed across the surfaces. The mixture will smell strongly of fresh garlic and rich butter, indicating that every bite will be packed with savory flavor once roasted.

High-Heat Roasting

3. 3Roast on the Sheet Pan
   Spread the butter-coated chicken and potatoes in a single, even layer in an aluminum foil pan or a rimmed sheet pan. Roast in a preheated oven at 400°F (204°C) for 20 minutes.
   Look for The potatoes should begin to soften and the chicken will turn opaque.
   Tip Avoid crowding the pan so the ingredients roast and crisp instead of steaming.

After roasting in the hot oven, the chicken pieces will look opaque and firm, and the baby potatoes will begin to soften and develop golden-brown edges. The melted butter will be bubbling actively at the bottom of the pan, combining with the natural juices released by the chicken. The kitchen will fill with the rich, comforting aroma of roasted garlic and sizzling butter.

Herb Garnish and Final Sizzle

4. 4Garnish and Finish Cooking
   Carefully remove the pan from the oven and sprinkle the finely chopped fresh herbs over the sizzling chicken and potatoes. Return the pan to the oven and bake for an additional 3 to 5 minutes, ensuring the chicken reaches a safe internal temperature of 165°F (74°C) and the potatoes are golden and tender.
   Look for The herbs should sizzle and become fragrant, and the chicken must be cooked through.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Always use an instant-read meat thermometer to verify the poultry is completely cooked.

At the final checkpoint, the fresh herbs will have sizzled into the hot butter, turning a vibrant green and releasing their bright aroma. The chicken breasts will be deeply golden and glistening, and the baby potatoes will have crispy, browned skins. A quick check with a meat thermometer will confirm the chicken is fully cooked, and the entire pan will be bubbling and ready to serve.

Common mistakes

One common mistake is crowding the chicken and potatoes too closely together on the pan. If the ingredients are piled on top of each other, they will steam instead of roast, resulting in soggy potatoes and pale chicken. Always spread them out in a single, even layer, using a larger sheet pan if necessary.

Another mistake is adding the fresh herbs too early in the cooking process, which causes them to burn and turn bitter in the high oven heat. Always wait until the final minutes of roasting to sprinkle them over the top.

How to tell it’s done

To determine perfect doneness, insert an instant-read digital meat thermometer into the thickest piece of chicken. The chicken breast is safely cooked and ready to eat when it reaches an internal temperature of 165°F (74°C).

The baby potatoes are done when they are easily pierced with a fork, showing a fluffy, tender interior and a crisp, golden-brown exterior. Avoid overcooking the chicken past this point to ensure it remains exceptionally tender, juicy, and succulent.

• Poultry: 165°F (74°C) in the thickest part