Sheet Pan Chicken w/ Red Potatoes & Sage

An easy & delicious any picky eater will love! Tender chicken and potatoes with fresh herbs in a one pan convenience.


3 Tbsp olive oil, divided
2 large bunches scallions, trimmed and cut into 1 ½ inch
16 to 20 sage leaves, coarsely chopped
4 chicken breasts (about 2 ¼ lbs)
2 tsp kosher salt, divided
½ tsp ground black pepper, divided
1 bunch fresh thyme
1 lb of small red potatoes, halved lengthwise


  1. Preheat oven to 375F.
  2. Pour 2 tbsp of olive oil onto the baking sheet and brush or rub to coat the entire surface of the pan.
  3. Arrange the scallions over half the baking sheet. Sprinkle the
    sage over the scallions.
  4. Sprinkle the chicken on both sides with 1 tsp of salt and ¼ tsp of pepper. Place chicken on top of the scallions and sage.
  5. Spread out the thyme sprigs on the empty half of the baking sheet and arrange the potatoes on top of the thyme in a single layer.
  6. Sprinkle the remaining 1 tsp of salt and ¼ tsp of pepper, and gently toss to coat.
  7. Drizzle the remaining 1 tbsp of olive oil over the chicken and potatoes.
  8. Roast until the chicken is just cooked through (meat thermometer inserted
    into the thickest part will read 165F. Serve immediately.

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