Baked Chicken and Potatoes

Baked chicken and potatoes with lemon butter garlic sauce is a simple, flavorful weeknight dinner. This sheet pan meal combines tender chicken breasts, roasted baby potatoes, and broccolini, making it an easy, healthy, and hearty family-friendly recipe. Perfect for oven cooking and meal prep.

Ingredients

• 4 chicken breasts (about 2 lb / 7–8 oz each)
• 1 ½ lb (700 g) baby potatoes, cut into ¾-inch pieces
• 12 oz (320 g) broccolini or broccoli
• 2 tsp olive oil

Lemon Butter Garlic Sauce:

• ¼ cup melted butter
• ¼ cup lemon juice
• 2 Tbsp minced garlic (about 4 cloves)
• ½ tsp ground black pepper
• ½ tsp salt
• ½ tsp dried thyme
• ½ tsp dried rosemary
• 1 tsp dried oregano
• 2 Tbsp chopped fresh parsley

---

Instructions

Prepare the Sauce

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together all ingredients for the lemon butter garlic sauce.

Prepare Potatoes and Chicken

1. Place the potatoes on a large sheet pan and pour half of the lemon butter garlic sauce over them. Toss to coat evenly.
2. Make space for the chicken, place the chicken breasts on the pan, and pour the remaining sauce over the chicken. Flip the chicken to coat thoroughly.
3. Bake uncovered for 20 minutes.

Add Broccoli and Finish Baking

1. Remove the pan from the oven and flip the chicken to the other side. Move the potatoes to make space for the broccoli.
2. Add the broccolini, drizzle with olive oil, and season with salt and pepper.
3. Roast for 15 more minutes or until chicken reaches an internal temperature of 165°F (74°C).

---

Why You’ll Love This Recipe

This baked chicken and potatoes dish combines tender, juicy chicken with perfectly roasted potatoes and broccoli. The lemon butter garlic sauce adds zesty, aromatic flavor, making it a well-rounded, easy-to-make meal.

Tips

• Use a meat thermometer to ensure chicken is fully cooked without overcooking.
• Cut potatoes into uniform pieces for even roasting.
• Flip the chicken halfway to coat both sides in sauce and maintain juiciness.
• Toss broccoli with olive oil just before adding to prevent sogginess.

Variations and Substitutions

• Swap chicken breasts for thighs or drumsticks for extra flavor.
• Replace broccolini with asparagus, green beans, or zucchini.
• Add a pinch of paprika or cayenne to the sauce for a mild heat.
• Use cauliflower or Brussels sprouts as an alternative vegetable.

FAQs

Can this dish be made ahead of time?
Yes, you can prep the sauce and vegetables in advance. Assemble and bake when ready.

Is this meal gluten-free?
Yes, all ingredients are naturally gluten-free.

Can I use frozen broccoli?
Yes, but reduce roasting time slightly to prevent overcooking.

Serving

Serve this dish on its own or pair with rice, quinoa, or a fresh salad for a complete meal.

Suggestions

• Garnish with extra chopped parsley or a squeeze of lemon before serving.
• Serve with garlic bread or crusty bread to soak up the sauce.
• Pair with a white wine or sparkling water for a light dinner option.