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One-Pan Herb Baked Chicken and Potatoes makes making dinner a breeze! Chicken and potatoes are coated in a delicious salty herb rub and baked in one pan. The baked chicken is tender and juicy and the potatoes have so much flavor. This is an easy dinner everyone will love! AD
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5 from 1 vote

One-Pan Herb Baked Chicken and Potatoes

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dinner
Servings: 4 -6 servings
Author: Jenn


  • 4 chicken breasts about 2 pounds
  • 2 lbs. small potatoes I used red and mini gold potatoes
  • 2 Tbsp. unsalted butter softened
  • 1 Tbsp. fresh rosemary chopped (or 1 tsp. dried)
  • 1/2 Tbsp. fresh oregano chopped (or 1/2 tsp. dried)
  • 1/2 Tbsp. fresh thyme chopped (or 1/2 tsp. dried)
  • 1 1/4 tsp. Morton's Coarse Kosher Salt
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. garlic powder
  • olive oil


  • Preheat oven to 425ºF. Line a baking sheet with tin foil, set aside.
  • Mix butter, herbs, salt, pepper and garlic powder. Rub about half of the mixture on chicken breasts, coating each side. Place on baking sheet.
  • Toss the potatoes in the rest of the herb butter and fill in around the chicken breasts on the baking sheet. Drizzle chicken and potatoes with a little olive oil.
  • Cover with tin foil and bake in preheated oven for 30 minutes. Take off foil and bake 10-15 minutes more, or until the internal temperature of the chicken is 165ºF.
  • Let rest and then slice chicken and serve with potatoes. Enjoy!