Chicken and Potatoes with Rosemary, Sun-Dried Tomatoes and Honey-Balsamic

This Sheet Pan Chicken and Potatoes recipe is so delicious, with such easy cleanup! Simple enough for busy weeknights – yet special enough for company, too!

Everything cooks together on one … well … on one sheet pan … Plus, if you line the pan with parchment paper like we do, you really don’t even need to do much pan cleaning at all!

- honey - balsamic vinegar - mustard - red potatoes - rosemary - black pepper - parmesan cheese

In a small bowl, combine honey, balsamic vinegar, and dijon mustard, whisking until smooth. Set aside.

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In a second small bowl, combine Italian cheese blend, sun-dried tomatoes, parmesan cheese, and garlic, stirring to combine.

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In a large bowl, combine potatoes, olive oil, rosemary, salt, and pepper, stirring to ensure that potatoes are evenly coated and seasonings are evenly distributed.

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Using a slotted spoon, transfer potatoes to a large, parchment-lined sheet pan, spreading them out so they aren't piled on each other.

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Brush chicken with any reserved olive oil and spices from the potato bowl, or simply rub chicken breasts around the bowl to collect a thin coat of the residual oil and spices.

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Be sure that they're cut into 1-inch pieces so they cook properly in the specified time.

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Swipe up for full recipe!

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