Enjoy an easy, all-in-one meal with this Sheet Pan Chicken and Little Potatoes Bowl. Perfect for busy weeknights, this dish combines tender chicken, seasoned Little Potatoes, and fresh vegetables for a balanced, flavorful dinner. With just 10 minutes of prep and minimal cleanup, you’ll have a wholesome, delicious meal on the table in under 40 minutes. Customize with fresh herbs and a squeeze of lemon for extra zest!

Kid-Friendly Tips:

  • Milder Seasoning: For picky eaters, reduce or customize the seasoning on the chicken and potatoes, keeping the flavors mild.
  • Veggie Swaps: Swap out veggies as needed; carrots or green beans make great substitutes if your kids prefer them.
  • Customizable Bowls: Serve the ingredients separately so kids can build their own bowls, choosing their favorite items.

On-the-Go Tips:

  • Portable Bowls: Place the chicken, potatoes, and veggies in individual meal-prep containers. They’re easy to transport and reheat for a nutritious meal on the go.
  • Wrap it Up: For an easy hand-held version, slice the chicken and wrap it with the potatoes and veggies in a tortilla for a portable wrap that’s perfect for lunch or dinner on the move.
Prep
10 mins
Cook
30 to 35 mins
Serves
4
Ingredients
9
Keep screen awake while cooking

Equipment

  • Mixing bowl
  • Parchment paper
  • Baking sheet

Ingredients

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  • 1.5 lbs Little Potatoes
  • 4 boneless, skinless chicken breasts (or thighs)
  • 2 cups broccoli florets
  • 1 bell pepper, sliced
  • 1 red onion, sliced
  • 2 Tbsp olive oil
  • 1 sachet A Little Savory Herb™ seasoning pack (you can also use your favorite spices and seasonings)
  • To taste: fresh parsley or cilantro (optional)
  • For serving: lemon wedges

Instructions

  • Step 1

    Preheat the oven to 400 °F (200 °C) and line a baking sheet with parchment paper or foil for easy cleanup.

  • Prep the Veggies:

    Slice Little Potatoes in half (no peeling needed!). Slice broccoli florets, bell pepper, and onion into bite-sized pieces.

  • Season and Roast:

    Toss veggies in a mixing bowl with one tablespoon of olive oil and half of seasoning pack. If you don't have a seasoning pack handy, you can use your favorite spices and seasonings like garlic salt, oregano, salt, pepper, cumin, thyme, or smoked paprika.

  • Step 4

    Spread veggies evenly on one half of the baking sheet.

  • Step 5

    In the same bowl, add chicken, rest of seasoning pack, and remaining olive oil. Toss to combine, then place on other side of the sheet pan.

  • Step 6

    Roast everything in the preheated oven for 30to 35 minutes, or until the chicken is cooked through (internal temperature of 165 °F) and the potatoes are tender. Flip the veggies and chicken halfway through cooking to ensure even browning.

  • Assemble Your Bowls:

    Once everything is cooked, let the chicken rest for a couple of minutes before slicing it. Divide the Little Potatoes, veggies, and sliced chicken into bowls. Garnish with fresh parsley or cilantro and a squeeze of lemon juice if desired.