Sheet Pan Chicken And Potatoes (dairy-free, gluten-free, whole30)

Made with an orange garlic sauce, this sheet pan chicken and potatoes is a 30-minute dinner recipe that’s tasty for the whole family. In other words, sheet pan chicken dinners were made for busy moms and this one is no different. Dairy-free, gluten-free and complete with Brussels sprouts it’s a great weeknight dinner idea.

It’s not that I mind cooking dinner. Actually, if someone offers to watch the girls I’d be happy to have the time to myself to zone out and chop things!

Although, I cannot stand the question “what do you want for dinner” forty minutes before everyone expects dinner on the table. It’s one of those phrases that drive me absolutely bonkers. By the same token, this is why sheet pan chicken dinner recipes have become such a staple!

Don’t want to read? JUMP to the recipe!

Why You’ll Love This Sheet Pan Chicken And Potatoes

It was my girlfriend who initially introduced me to sheet pan dinner recipes and I’ve fallen in love with them since. And I think you will too! One-pan dinners:

• make less mess
• are normally done in under 30 minutes
• thrown together quickly

Like I mentioned, 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.

How Long Does The Sheet Pan Chicken & Potatoes Take To Cook?

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.

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.

Can I Sub Something For Brussels Sprouts?

Brussels sprouts are part of the cruciferous family and we normally don’t eat enough of them. They contain a lot of nutrients and are super high in fiber. 

The reason they’re part of this sheet pan chicken and potatoes is that the sauce used with them is sweet dates and orange juice which are both whole30 approved(mostly thanks to the ). Most people, myself included, don’t enjoy Brussels sprouts because they’ve only had them boiled (gross!). Rather, pairing them with something sweet and roasting them is a whole new flavor.

That said, if you don’t have Brussels sprouts on hand, green beans work too. Although cooking times may vary slightly so that you don’t overcook them- keep an eye on them in the oven.

Cooking Tips

As I mentioned, boiled Brussels sprouts are gross. In contrast, candied, slightly crispy Brussels sprouts are amazing (especially maple candied Brussels sprouts!).

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.

30-Minute Dinner Recipes For Busy Moms

If you’re looking for even easier, healthy dinner recipes, check out The Busy Moms E-Cookbook,- simple dinners for busy moms where I’ve gathered 30 healthy dinner recipes that can be made in thirty minutes or less. From easy vegan tacos to beef and quinoa chili, simple chicken pasta to a bok choy and mushroom bowl. These dinner recipes share a few things in common:

• They are healthy and simple to make
• All of the recipes are dairy-free or could easily be made dairy-free
• The majority of the recipes are gluten-free
• All of the recipes are real-food based and focus on nutrients not fillers
• They’re all tasty!

Specifically, to make dinner-time even LESS stressful, I’ve also included several bonus tips on food prep, pantry staples, and how to make healthy eating simple. Grab your copy of The Busy Mom’s E-Cookbook

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Ingredients In The Sheet Pan Chicken & Potatoes

• Juice of one orange (about 3/4 cup)
• 2 dates
• 3 small to medium cloves garlic
• 1/4 cup olive oil
• 25 Brussels sprouts (4-4.5 cups halved)
• 5 lbs mini potatoes
• 1 tablespoon olive oil
• 1 teaspoon of sea salt
• 2 boneless chicken breasts

Note: you can sub in fig for the dates

Kitchen Tools You May Find Helpful

• Baking pan

How To Make The One Pan Dinner

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.

Serves four

Note: I use half a chicken breast per person. If you prefer more, use four chicken breasts for the recipe.

Don’t forget to pin this one-pan chicken recipe!

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One-pan chicken dinners make busy nights a bit more bearable. They’re easy, quick, and healthy. This sheet pan chicken and potatoes is full of disease-fighting nutrients but it’s super simple to whip up- and clean up! Thus, it makes the perfect weeknight dinner to keep your family full, healthy and fueled.