Description
A delicious and wholesome one-pan dinner that combines juicy chicken breasts with perfectly roasted golden potatoes. Finished with a sweet and savory honey-garlic glaze, this recipe is designed for busy households looking for high-protein meals with minimal cleanup. It is a reliable, balanced weeknight staple that balances the tenderness of oven-roasted poultry with the satisfying crunch of caramelized root vegetables.
Ingredients
4 boneless, skinless chicken breasts, cubed
1.5 lbs baby potatoes, halved
3 tbsp olive oil
1 tbsp steakhouse seasoning blend (salt, pepper, garlic powder, onion powder, paprika)
3 tbsp honey
2 tbsp soy sauce
2 cloves garlic, minced
1 tbsp chopped fresh parsley for garnish
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, whisk together the honey, soy sauce, and minced garlic to create the glaze.
Place the cubed chicken and halved potatoes onto a large rimmed sheet pan.
Drizzle with olive oil and sprinkle the steakhouse seasoning over the chicken and potatoes.
Toss everything directly on the pan until evenly coated.
Spread the mixture into a single layer and roast for 20 minutes.
Remove from the oven, brush the glaze over the chicken and potatoes, and toss gently.
Return to the oven for another 10 minutes until the potatoes are tender and the chicken is fully cooked.
Remove from heat, garnish with fresh parsley, and serve immediately.
Notes
Ensure potatoes are cut into uniform pieces to promote even cooking. You can swap baby potatoes for Yukon Gold potatoes cut into 1-inch chunks. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Meals
- Method: Roasting
- Cuisine: American