Garlic Herb Chicken& Roasted Baby Potatoes (Sheet Pan Dinner)

Preheat the oven to 400°F (400°F) and line a large baking sheet with parchment or foil.

In a bowl, toss the halved baby potatoes with 2 tbsp olive oil, 1 tsp salt, 1 tsp black pepper, and 1 tsp paprika until evenly coated.

Spread the potatoes in a single layer on the prepared sheet and roast for 20 minutes, stirring once halfway through.

While the potatoes begin to roast, pat the chicken breasts dry and season both sides with the remaining 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, and 1 tsp Italian herbs.

In a small saucepan, melt 3 tbsp butter over low heat, then add the minced garlic and cook 1‑2 minutes until fragrant; set aside.

After the potatoes have roasted 20 minutes, remove the sheet from the oven and push the potatoes to the sides, creating space for the chicken.

Place the seasoned chicken breasts on the sheet and brush each with the garlic‑butter mixture, ensuring full coverage.

Return the sheet to the oven and bake for an additional 20‑25 minutes, or until the chicken reaches an internal temperature of 167°F (165°F) and the potatoes are golden and tender.

If using, squeeze the juice of one fresh lemon over the chicken and potatoes just before removing from the oven.

Garnish with a handful of fresh parsley, slice the chicken if desired, and serve hot.