Made with an orange garlic sauce, this one pan chicken and potatoes is a 30-minute dinner recipe that's tasty for the whole family. The juicy chicken and soft brussels in a sweet orange drizzle that's a sure-fire way to light up your taste buds.
Sheet pan chicken dinners were made for busy moms and this one is no different. Dairy-free, gluten-free, and even whole30 approved this easy dinner is a weeknight staple.
Keep dinnertime EASY and clean up easier with this one pan chicken and potatoes! Coated in a sweet juicy orange flavor with ingredients that are simple and healthy.
Hearing someone ask "what's for dinner" is the beginning of the end to me so having quick meals on hand is crucial.
This is also why I created a 30-day, dinner meal plan for other mamas stuck in the same situation! In the hope that you can stop guessing what's for dinner and just get started with something quick.
As a certified Nutrition Coach, you'll love this healthy dinner because:
- it makes less mess
- one pan meals are normally done in under 30 minutes
- you can throw together quickly
- dairy-free, gluten-free, whole30
Ingredients You Need
Boneless, skinless chicken breasts: though I've made this recipe many times keeping the chicken breasts intact, you can definitely shave off time if you chop the chicken prior to cooking it!
Fresh orange juice: fresh is best and healthiest! Grab a very ripe orange and use a handheld juicer to get the most juice. Psst. if you love the orange citrus flavor you'll love something like cantaritos too!
Brussels sprouts: the best way to cook brussel sprouts is to make sure that they're destemmed and then quartered because it makes them cook faster and much more tasty coming out of the oven.
Potatoes: mini potatoes work best for this one pan chicken dinner because it means... no peeling! That said, sweet potatoes cut into chunks should also work.
Dates: a whole30-approved sweetener! Dates give the chicken dinner a sweet flavor without using actual sugar.
How To Make One Pan Chicken And Potatoes
- In a blender, add the sauce ingredients and blend until smooth.
- Cut the stem of the Brussels sprouts and slice them in quarters. Place the in a large bowl and pour half of the juice mixture over top of them. Toss to combine.
- Place the chicken breasts into a bag with the remaining juice mixture.
- Slice the mini potatoes in half and toss in the olive oil and sea salt.
- Line a baking tray with tinfoil and place the potatoes and Brussels sprouts. Leave room in the middle for the chicken.
- Pour the chicken mixture into the center of the pan.
- Bake in the oven until the chicken breasts are cooked through.
- Remove from oven and let sit for 3-5 minutes.
Step By Step Photos
Important Teaching Tips
In order to have the sprouts become slightly crispy, make sure you first de-stem them and then quarter or even cut them once more. The smaller the sprouts the better they'll crisp up and taste.
Though you can sub another vegetable in place of the Brussel sprouts, know that some cooking times may vary. Brussels tend to take a while to cook and other veggies may not. Larger chunks of cauliflower or carrots would work best.
This sheet pan dinner recipe takes roughly 30 minutes to cook. On the other hand, it does depend on the size of the chicken breasts. Consequently, larger breasts will take longer to cook.
Want to switch up flavors? Use this gluten-free teriyaki sauce to dip the chicken in when serving!
Hack: to reduce cooking time, sometimes I chop the breasts in half or 2 big chunks so that the sheet pan chicken and potatoes are done sooner.
One thing to note is that this sheet pan chicken dinner requires a bit of prep. In reality, it takes about 10 minutes to chop the potatoes and Brussels sprouts in addition to cooking. Learn more about making meal prep easy.
Frequently Asked Questions About One Pan Chicken And Potatoes
You can! Make sure to use a meat thermometer thought and make sure the chicken is cooked to 165 degrees Fahrenheit.
You can actually meal prep this recipe the night before if needed. You can either do all the chop work and make the sauce earlier and simply assemble the dinner that day. Or, you can make the entire dinner, get it on the pan and wrap it in saran wrap in the fridge the day before. Then the day of cooking, pop it into the oven after letting the pan warm slightly from the fridge.
This recipe hasn't been tested with chicken thighs though I imagine it will work. That said, chicken thighs tend to release more juices so you may want to cook at a slightly higher temperature so that the juices burn off.
More Gluten-Free Dinner Recipes You'll Love
- Sheet pan sausage and veggies
- One pot sausage and tomato pasta
- One pot chicken alfredo
- Teriyaki chicken thighs
- Lemon chicken sheet pan dinner
- Sheet pan steak fajitas
- 30 minute teriyaki meatballs
- Slow cooker teriyaki chicken
- Chicken fajita bowls
- Creamy slow cooker Tuscan chicken
- 30-minute meals
Sheet Pan Chicken & Potatoes
Equipment
- Large cooking sheet
Ingredients
- 1 orange juiced, about ¾ cup
- 2 dates
- 3 cloves garlic small- medium
- ¼ cup olive oil
- 4 cups Brussels sprouts halved or quartered
- 1.5 lbs potatoes mini potatoes
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 2 boneless chicken breasts
Instructions
- Preheat the oven to 350 degrees.
- In a blender, add the first four ingredients and let sit for 5-10 minutes for dates to soften. Then, blend until smooth.
- Cut the stem of the Brussels sprouts and slice them in half. Place the in a large bowl and pour half of the juice mixture over top of them. Toss to combine.
- Place the chicken breasts into a bag with the remaining juice mixture.
- Slice the mini potatoes in half and toss in the olive oil and sea salt.
- Line a baking tray with tinfoil and place the potatoes and Brussels sprouts. Leave room in the middle for the chicken.
- Pour the chicken mixture into the center of the pan.
- Bake in the oven for twenty minutes, flip and continue to cook for another 15 or until chicken is cooked through.
- Remove from oven and let sit for 3-5 minutes.
Video
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Sheet pan meals make busy nights a bit more bearable. They're easy, quick, and healthy.
This one pan roasted chicken and potatoes is full of fueling nutrients but it's super simple to whip up- and clean up! Thus, it makes the perfect weeknight dinner.
Shelby aka Mama Bear
Emily
This looks like a yummy way to eat brussel sprouts!
fitasamamabear
We actually now love burssels sprouts lol crazy right??
Anna
I love Brussels all the time, cooked however. But I do agree they are super good paired with a sweet sauce. This sounds like a perfect match!
fitasamamabear
I'm just now starting to love them with just oil and salt roasted but I used to only eat them glazed haha we love them now!