There’s nothing quite as disappointing as slicing into a seemingly beautiful chicken breast only to find it dry and flavorless. We’ve all been there, right? You spend time preparing a meal, the aroma fills the kitchen, and then… that moment of truth. For the longest time, I struggled with keeping chicken breast juicy, especially when pairing it with sides that take a bit longer to cook, like potatoes. But I discovered a simple secret that makes all the difference, turning out perfectly moist chicken breast every single time, complemented by delicious roasted potatoes.

This recipe for Glazed Chicken and Roasted Potatoes isn’t just about convenience; it’s about mastering the art of cooking chicken breast so it’s never dry again. It’s a complete meal cooked mostly on a single pan, meaning fewer dishes and less cleanup. Plus, the simple glaze adds a lovely layer of flavor that pairs wonderfully with tender, crispy-edged roasted potatoes. It’s the kind of satisfying, straightforward meal that makes weeknights (or any night!) easier and more delicious.

If you’re tired of dry chicken and want a reliable, flavorful dinner solution that delivers on juiciness and taste, you’re in the right place. Let’s dive into how we make this magic happen.

Why You’ll Love This Glazed Chicken and Roasted Potatoes Recipe

This isn’t just another chicken and potatoes recipe. It’s specifically designed to combat the common problem of dry chicken breast while ensuring your potatoes are perfectly cooked alongside.

Guaranteed Juicy Chicken: This recipe incorporates a crucial step that ensures your chicken breast stays incredibly moist, even when cooked with potatoes.
Complete Meal, One Pan (Mostly!): By starting the potatoes first and then adding the chicken, you create a cohesive dish that cooks efficiently. If you have an oven-safe skillet, you can even minimize transferring.
Simple, Flavorful Glaze: The glaze is made from common pantry staples and adds a sweet and savory coating to the chicken that caramelizes beautifully in the oven.
Perfectly Roasted Potatoes: Starting the potatoes earlier gives them the head start they need to become tender on the inside and golden-brown on the outside.
Weeknight Friendly: With straightforward steps and standard ingredients, this meal is totally achievable on a busy weeknight, delivering maximum flavor with minimal fuss.
Adaptable: Easily tweak the seasonings or glaze for different flavor profiles. Want to try a different type of potato? Go for it!

Gathering Your Ingredients for Glazed Chicken and Roasted Potatoes

The beauty of this dish lies in its simplicity. You don’t need a long list of exotic items; just a few basic ingredients come together to create a flavorful and satisfying meal. Choosing quality ingredients, even for a simple recipe like this, can make a noticeable difference in the final taste and texture.

Let’s break down what you’ll need:

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Boneless, Skinless Chicken Breasts: We’re using two medium chicken breasts. Look for pieces that are roughly the same size and thickness for even cooking. If they are very large or uneven, you might consider lightly pounding the thicker end to match the thinner, ensuring everything finishes cooking at the same time.
Medium Potatoes: Four medium potatoes are perfect for a side portion with two chicken breasts. Starchy potatoes like Russets will give you a fluffier interior, while waxy potatoes like Yukon Golds will hold their shape better and have a creamier texture. Any variety works well for roasting, just aim for similarly sized ones so they cook evenly.
Olive Oil: You’ll need two tablespoons in total. Olive oil is our workhorse here, used for tossing the potatoes to get them golden and crispy, and for searing the chicken to build flavor.
Salt and Black Pepper: Essential seasonings to enhance the natural flavors of both the chicken and potatoes. Don’t be shy, but season to your taste preferences.
Soy Sauce (or Tamari for gluten-free): Two tablespoons form the savory base of our glaze. Soy sauce provides that wonderful umami depth. If you’re following a gluten-free diet, tamari is an excellent, readily available substitute.
Honey (or Maple Syrup): One tablespoon brings sweetness to balance the soy sauce and helps create that lovely, sticky glaze coating on the chicken. Honey adds a classic sticky sweetness, while maple syrup offers a slightly different, warmer flavor profile and is a great vegan alternative if needed.
Garlic: Just one clove, minced. Fresh garlic is key here! It infuses the glaze with its pungent aroma and flavor, which mellows beautifully as it cooks. Finely mincing ensures its flavor distributes well throughout the glaze.
Fresh Parsley: Chopped, for garnish. This isn’t just for looks! A sprinkle of fresh parsley adds a pop of color and a bright, herbaceous finish that cuts through the richness of the dish.

Having all your ingredients measured and ready before you start cooking (this is called ‘mise en place’ in fancy chef terms!) will make the process incredibly smooth.

Crafting Your Glazed Chicken and Roasted Potatoes: Step-by-Step

Ready to turn these simple ingredients into a meal that will have everyone asking for seconds? This process is designed to make cooking chicken breast alongside potatoes perfectly achievable, even for beginners. We’ll tackle the potatoes first to give them a head start, then add the chicken for a perfectly timed finish. The key to success is in paying attention to the cues as you cook.

Get Your Oven Hot and Ready: Preheat your oven to a solid 400°F (200°C). This temperature is ideal for roasting potatoes until they’re tender inside and crispy outside, and for finishing the chicken without drying it out. A properly preheated oven is crucial for consistent results.
Prep and Season the Potatoes: Start by washing your potatoes thoroughly. Cut each potato lengthwise, then cut the halves into wedges. Aim for pieces that are roughly the same size so they cook evenly. In a medium bowl, toss the potato wedges with 1 tablespoon of olive oil, a good pinch of salt, and some freshly ground black pepper. Make sure every wedge is lightly coated in oil and seasoning; this is what helps them crisp up and gives them flavor.
Give the Potatoes a Head Start: Arrange the seasoned potato wedges in a single layer on a baking sheet. Don’t overcrowd the pan! Giving them space ensures they roast and brown rather than steam. Slide the baking sheet into your preheated oven and roast the potatoes for about 20-25 minutes. At this point, they should be starting to brown around the edges and feel tender when pierced with a fork. This head start is essential because chicken breast cooks much faster than potatoes.
Prep the Chicken for Searing: While the potatoes are roasting, turn your attention to the chicken. Pat each chicken breast very dry using paper towels. Removing surface moisture is absolutely critical for achieving a good, golden-brown sear in the skillet. Season the dried chicken generously with salt and pepper on both sides.
Whisk Up the Glaze: In a small bowl, whisk together the soy sauce (or tamari), honey (or maple syrup), and minced garlic. Stir until the honey is dissolved and everything is well combined. This is your simple but flavorful glaze that will coat the chicken.
Sear the Chicken for Color and Flavor: Heat the remaining 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat on your stovetop. Make sure the oil is shimmering before adding the chicken. Carefully place the seasoned chicken breasts in the hot skillet and sear for 2-3 minutes per side. You’re not cooking the chicken through here; you’re just developing a beautiful golden-brown crust, which adds layers of flavor and helps seal in juices.
Combine Everything in the Oven: This is where it gets convenient! Carefully pour the prepared glaze over the seared chicken breasts in the skillet, coating them nicely. Now, transfer the skillet with the chicken and glaze directly to the oven alongside your partially roasted potatoes. If you don’t have an oven-safe skillet, simply transfer the seared chicken and pour the glaze over them onto the baking sheet with the potatoes, making sure they are arranged in a single layer.
Finish Cooking: Continue baking everything together for another 8-12 minutes. The exact time will depend on the thickness of your chicken breasts. The most important thing here is to cook the chicken just until it’s done. The internal temperature of the thickest part of the chicken breast should register 165°F (74°C) using a meat thermometer. Checking the temperature is your best friend in avoiding dry chicken. Pull the chicken out as soon as it reaches this temperature.
The Golden Rule: REST! This is the single most crucial step for guaranteed juicy chicken breast. Remove the chicken from the oven and immediately transfer it to a cutting board or plate. Let it rest undisturbed for at least 5-10 minutes before slicing or serving. As the chicken rests, the juices that were pushed to the center during cooking redistribute back throughout the meat. Skipping this step means those delicious juices will run out onto your plate instead of staying in the chicken. Do NOT skip this!
Final Check on Potatoes: While the chicken is resting (which is essential!), check on your roasted potatoes. After the chicken comes out, they should be done or very close. If they need a few more minutes to get to your desired level of tenderness and crispiness, leave them in the oven while the chicken rests.
Serve and Enjoy: Slice the rested chicken breast against the grain for maximum tenderness. Arrange the sliced chicken and roasted potato wedges on plates. Spoon any accumulated pan juices or leftover glaze from the skillet or baking sheet over the chicken. Finish with a sprinkle of fresh chopped parsley for brightness. Get ready for juicy chicken and flavorful potatoes!

Tips for Perfect Glazed Chicken and Roasted Potatoes Every Time

Even with a reliable recipe, a few extra tips can elevate your dish and ensure success, particularly when it comes to achieving that perfectly juicy chicken breast and crispy roasted potatoes simultaneously.

Chicken Thickness Matters: As mentioned in the ingredient section, aim for chicken breasts of similar thickness. If one is significantly thicker, you can gently pound it between two pieces of plastic wrap to even it out. This promotes uniform cooking time.
Don’t Skip the Dry Patting: Seriously, patting the chicken dry is fundamental to getting a good sear. Moisture on the surface steams the chicken instead of allowing it to brown beautifully.
Invest in a Meat Thermometer: It’s the simplest tool to guarantee perfectly cooked meat every time. Chicken breast is done at 165°F (74°C). Cooking it even 5-10 degrees higher can start to dry it out.
Give Potatoes Space: Crowding potatoes on a baking sheet leads to steaming, not roasting. Use a large enough baking sheet or two if necessary to ensure they are in a single layer with some space around each piece. This is key for crispy edges! You can find more tips for achieving extra crispy roasted potatoes in our dedicated guide.
Resting Time is Non-Negotiable: We mentioned it in the steps, but it bears repeating. Resting allows juices to redistribute, leading to moist, tender chicken. Don’t cut into it straight away, no matter how tempting the aroma is!
Customize Your Glaze: Feel free to play with the glaze ingredients. A splash of rice vinegar can add tang, a pinch of ginger can boost the Asian-inspired flavor, or a touch of sesame oil can add nuttiness. Just maintain the sweet and savory balance.
Consider Adding Veggies: Bell peppers, onions, broccoli florets, or green beans can be tossed with the potatoes for the initial roasting period, making this an even more complete one-pan meal. If adding quick-cooking vegetables like green beans, you might want to add them halfway through the potato roasting time.
Clean Up Pro-Tip: If using an oven-safe skillet, dealing with caramelized glaze can be tough. Soak the skillet with hot soapy water immediately after transferring the chicken to rest. It makes cleanup much easier!

What to Serve With Glazed Chicken and Roasted Potatoes

This dish is quite self-sufficient, offering protein and carbohydrates all in one place. However, adding a simple side can round out the meal beautifully and add freshness or extra nutrients.

Here are a few ideas:

A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the glazed chicken and roasted potatoes.
Steamed or roasted vegetables like broccoli, asparagus, or green beans are easy additions. Our recipe for Roasted Parmesan Asparagus would be a delicious pairing.
A quick coleslaw or a vibrant Black Bean and Corn Fiesta Salad can add crunch and a different flavor profile.
Fluffy rice or quinoa could be served to soak up the delicious glaze, although the potatoes often make this unnecessary.

Ultimately, this dish is versatile enough to pair with many simple sides depending on what you have on hand or what you’re craving.

Your Glazed Chicken and Roasted Potatoes Questions Answered (FAQ)

It’s natural to have questions when trying a new recipe, especially one that promises something as desirable as juicy chicken breast. Here are some common queries about making Glazed Chicken and Roasted Potatoes.

How can I ensure my chicken breast is really juicy?

The two most critical steps are patting the chicken completely dry before searing and, most importantly, letting the chicken rest for 5-10 minutes after it comes out of the oven. Searing creates a flavorful crust, and resting allows the juices to redistribute, preventing them from running out when you slice it. Using a meat thermometer to cook only to 165°F (74°C) is also essential; don’t guess if it’s done!

Can I make this recipe with chicken thighs instead of breasts?

Absolutely! Chicken thighs are naturally more forgiving and tend to stay juicy more easily due to their higher fat content. The cooking time will likely be similar or slightly longer, as thighs are often a bit thicker. You’ll want to cook them until they reach an internal temperature of 170-175°F (77-79°C). The searing and glazing steps remain the same. If you love chicken thighs, check out our recipe for Sticky Glazed Chicken Thighs for another great option.

My potatoes aren’t getting crispy. What am I doing wrong?

Several factors can prevent crispy roasted potatoes. Ensure they are cut into wedges of a consistent size. Make sure they are thoroughly tossed with olive oil so every surface has contact with the fat. Crucially, spread them in a single layer on the baking sheet with plenty of space between them; overcrowding causes them to steam. Also, make sure your oven is fully preheated to 400°F (200°C).

Can I make this ahead of time?

This dish is best enjoyed fresh. The chicken can dry out upon reheating, and the potatoes can lose their crispy texture. You can do some prep work ahead of time, though! Cut and season the potatoes a few hours in advance and keep them covered in the refrigerator. You can also whisk together the glaze ingredients. This will save you a few minutes when you’re ready to cook.

How should I store leftovers?

Store any leftover glazed chicken and roasted potatoes in airtight containers in the refrigerator for up to 3-4 days. Reheat gently in the oven or in a skillet on the stovetop to help the potatoes regain some crispness and prevent the chicken from drying out further. Microwaving is an option but may result in less desirable textures.

Can I make this gluten-free?

Yes! The recipe already provides the substitution: use tamari instead of soy sauce in the glaze. Ensure any other seasonings or ingredients you add are certified gluten-free if necessary. This makes it easy to enjoy a delicious gluten-free glazed chicken and roasted potatoes meal.

What type of potatoes are best for roasting?

For roasting, you can use many types! Russets tend to give you a lovely crispy exterior and a fluffy interior. Yukon Golds are creamier inside and hold their shape well, getting nice and golden. Red potatoes also roast well and have a slightly firmer texture. Choose your favorite, just ensure they are cut into similar-sized wedges for even cooking.

Enjoy Your Homemade Glazed Chicken and Roasted Potatoes!

There you have it – a simple, reliable method for creating Glazed Chicken and Roasted Potatoes that delivers on flavor and, most importantly, guarantees juicy chicken breast. It’s a complete meal that’s perfect for a busy weeknight but delicious enough for guests.

I hope this recipe becomes a staple in your kitchen, freeing you from the fear of dry chicken breast forever! The combination of the sweet and savory glaze with perfectly roasted potatoes is truly satisfying. Give it a try this week!

If you make this recipe, I’d love to hear about it! Leave a comment below and let me know how your chicken turned out, or share any variations you tried. Happy cooking!