Sheet Pan Chicken and Potatoes
If you want a baked chicken breast dinner that practically makes itself, this sheet pan chicken and potatoes is it. One pan, simple ingredients, and barely any dishes to wash!
Servings: 4 servings
Calories: 395kcal
Equipment
Ingredients
- 1 tablespoon red wine vinegar
- 3½ tablespoons olive oil divided
- 2 teaspoons Italian seasoning
- 1 pound boneless skinless chicken breasts
- 1 bunch asparagus
- 1½ pounds gold potatoes
- ¼ teaspoon sea salt or more/less, to taste *see Notes
- ¼ teaspoon black pepper or more/less, to taste
Instructions
- In a small bowl, stir to combine 1 tablespoon red wine vinegar, 2 tablespoons olive oil, and 2 teaspoons Italian seasoning. Set the 1 pound boneless skinless chicken breasts on a rimmed dish or in a large zip top food storage bag and pour the mixture over the chicken. Turn to coat it on all sides. Allow the chicken to marinate at room temperature for 20-30 minutes.
- Preheat the oven to 375°F (190°C).Meanwhile, wash the 1 bunch asparagus and cut off woody ends with a sharp knife. Wash the 1½ pounds gold potatoes, peel if desired, then cut into bite sized pieces.
- Toss the potatoes with 1 ⅖ tablespoons olive oil and season lightly with ¼ teaspoon sea salt and ¼ teaspoon black pepper. Arrange the potatoes onto a lined sheet pan, spreading the pieces apart a bit so they aren't touching. Transfer the chicken breasts to the sheet pan and set them in the oven.
- Cook the chicken and potatoes together alone for about 18 minutes. Remove from oven, use tongs to gently turn the potatoes and push them to one side of the sheet pan. Add the asparagus to the sheet pan. Drizzle the asparagus with the remaining ½ tablespoon of oil. Return the chicken and vegetables to the oven and cook for another 7-8 minutes. Once the internal temperature of the chicken reads 165° F (74° C), remove everything from the oven and allow the chicken to rest for about 5 minutes.
Notes
- If your Italian seasoning blend is salted, be mindful not to season the chicken with too much salt.
- Feel free to swap out the asparagus for broccoli, green beans, or whatever veggies your family loves.
- Chicken is done when the internal temperature reads 165°F on a meat thermometer.
Nutrition
Serving: 4 ounces chicken | Calories: 395kcal | Carbohydrates: 35g | Protein: 30g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 290mg | Potassium: 1379mg | Fiber: 7g | Sugar: 3g | Vitamin A: 906IU | Vitamin C: 41mg | Calcium: 70mg | Iron: 5mg
