This healthy Sheet Pan Chicken and Potatoes is a super quick and easy meal prep or weeknight dinner. It takes only a couple minutes to put together then the oven takes over the rest!
Easy Chicken Sheet Pan Meal
Whenever I’m running low on time, I rely a lot of quick and easy recipes that doesn’t require me to plan too much ahead of time. This is one of those easy healthy sheet pan meals I have on repeat. This sheet pan meal with chicken uses store-bought pesto sauce (I killed 5 basil plants this summer so let’s just go with store-bought!) to make things even easier.
This can be a one sheet pan chicken meal if you have a large enough sheet pan. I do not so I just use two. This chicken and potato sheet pan meal is made in under an hour and I hope you enjoy making this for dinner or as a meal prep!
If you’re looking for more sheet pan meals, try my Sheet Pan Chicken Teriyaki with Veggies and Pineapple, Sweet and Spicy Chicken Thighs with Brussels Sprouts, and Sheet Pan Honey Soy Salmon.
What You’ll Need to Make This Pesto Chicken Meal Prep
For the Pesto Chicken:
- boneless, skinless chicken thighs
- pesto sauce
- garlic cloves – I like my garlic so I like to add a little extra to my store-bought pesto.
- olive oil
For the Potatoes:
- baby potatoes
- olive oil
- garlic powder
- onion powder
- salt
For Everything Else:
- red onion
- mushrooms – I went with basic white button mushrooms.
- olive oil
- salt
How To Make This Chicken and Potato Sheet Pan Meal
- Heat oven to 425F.
- Marinate chicken quickly by combining the pesto sauce, garlic, and oil with the chicken thighs. Leave in the fridge until ready to use.
- Coat the halved baby potatoes with olive oil, garlic powder, onion powder, and salt, and toss to fully coat.
- Transfer to a lined sheet pan and roast for 15 minutes.
- Coat the red onions and mushroom with olive oil and salt and set aside.
- After 15 minutes in the oven, remove the sheet pan with the potatoes from the oven and add the red onions and mushrooms, giving everything a mix before placing it back in the oven. If your sheet pan is large enough to add the chicken thighs on it, do so as well.
- In another lined and greased sheet pan, place your chicken thighs on it.
- Roast everything in the oven for a total of 25 minutes, flipping the chicken and stirring the vegetables at the half way mark.
- When done, serve as is or portion out to meal prep containers.
Tips and Notes
- I use 8 thighs, if you want 5 servings, use 10 thighs.
- Using tin foil really cuts down on the clean up time for me but if you prefer to not use any, make sure to lightly grease the sheet pans.
- Meal prep: store the cooked meal in an airtight container for up to 4 days in the fridge.
- To reheat: just pop it in the microwave!
- This chicken sheet pan meal can be doubled or tripled, just use a larger sheet pan or multiple.
- Chicken thighs are done when they’ve reached an internal temperature of 165F/74C.
Recipe Variations
- baby potatoes can be swapped for diced sweet potatoes.
- other vegetables such as bell peppers, broccoli, cauliflower, etc can be swapped in as well.
- chicken breasts can be swapped for chicken thighs, just keep in mind that chicken breasts will be done closer to 20 minutes so keep an eye on it to avoid the chicken from being overcooked.
Sheet Pan Chicken and Potatoes
Ingredients
For the Pesto Chicken:
- 8 chicken thighs, boneless, skinless
- 1 cup pesto sauce
- 5 cloves garlic, minced
- 2 tbsp olive oil
For the Potatoes:
- 680 grams baby potatoes, halved
- 2-3 tbsp olive oil
- 1 tbsp garlic powder
- 1 tbsp onion powder
- ½ tbsp salt
Equipment
Instructions
- Heat oven to 425F.
- Marinate chicken quickly by combining the pesto sauce, garlic, and oil with the chicken thighs. Leave in the fridge until ready to use.
- Coat the halved baby potatoes with olive oil, garlic powder, onion powder, and salt, and toss to fully coat.
- Transfer to a lined sheet pan and roast for 15 minutes.
- Coat the red onions and mushroom with olive oil and salt and set aside.
- After 15 minutes in the oven, remove the sheet pan with the potatoes from the oven and add the red onions and mushrooms, giving everything a mix before placing it back in the oven. If your sheet pan is large enough to add the chicken thighs on it, do so as well.
- In another lined and greased sheet pan, place your chicken thighs on it.
- Roast everything in the oven for a total of 25 minutes, flipping the chicken and stirring the vegetables at the half way mark.
- When done, serve as is or portion out to meal prep containers.
Other places to connect with me
@carmyshungry on Instagram
Facebook
Shop my Amazon faves
Email: [email protected]
RESOURCES AND TIPS FOR MEAL PREPPING
- How To Cook Chicken Breasts Perfectly
- What Is An Instant Pot
- Tips To Help You Meal Prep For The Week Successfully
- Tips for Meal Prepping on a Budget
- 7 Freezer Friendly Chicken Marinades
- 5 Freezer Friendly Marinades
- Meal Prep Support Group: https://www.facebook.com/groups/mealprepsupport/
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