Sheet Pan Chicken with Baby Potatoes and Herb Butter

School is back in session and you know what we need: recipes for an easy weeknight dinner the entire family will love. This sheet pan chicken with baby potatoes and herb butter is super flavorful, filling, and could not be easier. Best of all, it comes together quickly and there are very few dishes to wash. This will easily become one of your favorite recipes!

Why You Should Give This Recipe a Try

A simple but delicious herb butter spread over juicy chicken thighs and boiled baby potatoes. It’s the sort of most delicious sauce that makes itself!

Meat and veggies are all cooked together on one sheet pan for a complete dinner with few dishes and little prep time. As chicken recipes go, this one is super simple!

Only 35 minutes in the oven makes this the perfect easy weeknight meal.

Leftovers of sheet pan chicken are just as tasty the next day. Round up the dish with a great salad or your favorite green beans and some crusty bread. 

Recipe Ingredients

Boneless chicken thighs

Baby (mini) yellow potatoes

Red onion

Butter

Herbes de Provence

Cherry tomatoes

Salt and pepper

Fresh parsley (optional)

Ingredient Notes

Chicken thighs: I use skinless, boneless chicken thighs because I feel that it is a bit healthier. You are free to leave the skin, however, as it does make for moist, tender chicken.

Baby potatoes: I have been using mini yellow potatoes. Any kind of small potatoes with tender skin will work well, including red potatoes.

Herbes de Provence: I love herbes de Provence as a convenient way to add a bunch of herbs at one time. Check out the tips and tricks for substitutes and for directions on how to make your own.

Fresh parsley: Fresh parsley is optional but will add a nice touch of freshness to your finished meal.

Step-by-Step Instructions

Check out the printable recipe card below for ingredient quantities and step-by-step instructions.

1. Boil a large pot of salted water.

2. Wash the potatoes and cut them in half.

3. Preheat the oven to 400 degrees.

3. When the water is boiling, carefully lower in the potatoes. Cook for 10 minutes. They will not be cooked through.

4. While the potatoes are cooking, prepare your herb butter by softening 5 tablespoons of butter in the microwave. Place the butter in a microwave safe shallow dish or small bowl and heat for about 20 seconds. You do not want to melt the butter entirely, just soften it. If you don’t have a microwave, heat the butter in a small saucepan over medium heat until just soft.

5. Mix the herbes de Provence into the softened butter.

6. Arrange the chicken pieces on a sheet pan.

7. Brush the chicken with the herb butter mixture. You will have quite a bit of butter leftover. Set it aside when done.

8. When the potatoes are done, drain them into a colander. Set aside.

9. Slice the red onion into thin slices.

10. Place the red onion and cooked baby potatoes into a large bowl.

11. Add the remaining herb butter to the bowl with the potatoes and red onion and toss with a wooden spoon.

12. Pour the potatoes and red onions onto the sheet pan, spreading them among the chicken thighs.

13. Add the cherry tomatoes to the sheet pan. Make sure that the chicken and vegetables are spread out evenly and not overlapping.

14. Salt and pepper the chicken and vegetables.

15. Bake for 35 minutes until the potatoes are golden brown and the chicken cooked through.

16. Snip some fresh parsley over the meat and veggies if desired.

Storage & Reheating

Storage: Store your leftovers in an airtight container in the fridge.

Reheating: I generally reheat this dish in the microwave. If you wish to reheat a larger portion, heat your oven to 300 degrees. Place the leftovers in a baking dish and cover with aluminum foil. Heat until warmed through, about 20 minutes.

Tips & Tricks

No herbes de Provence? You can substitute ½ teaspoon of thyme and ½ teaspoon of oregano instead.

The more prepared the meat you buy, the more expensive it is. If you don’t want to spend the extra money for skinless chicken thighs, or you can’t find them, do it yourself. Simply rip off the skin and discard.

You can substitute yellow onion for red onion if that is all you have on hand.

Want to up your flavor game? Squeeze the juice of ½ a lemon over everything. Cut up the other half and place the lemon slices on the tray among the chicken and veggies.

FAQs

How do I know the chicken is cooked?

A cooking time of 35 minutes is generally sufficient, but all ovens vary. Chicken thighs are cooked when an instant read thermometer placed in the thickest part of the meat reads an internal temperature of 165 degrees.

Can I use other types of potatoes in this recipe?

You can use russet or Yukon gold potatoes in this recipe provided you cube them into small pieces. If the pieces are too large, they will not cook through. You can also increase the boiling time to 15 minutes.

Can I use fresh herbs?

I do prefer dried herbs in this recipe, but if you wish, you can use fresh thyme and fresh oregano in place of the herbes de Provence. Use 1 1/2 tsp each of thyme and oregano. Be careful not overwhelm the butter. The ratio needs to remain more butter than herbs in order to create the delicious sauce.

If you are looking for other easy dinner ideas for busy weeknights, give my Chicken Marsala a try!