Sheet Pan Chicken with Roasted Baby Potatoes

Photo by Joanmarie J.

PREP TIME

--

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

Ingredients

  • Cooking spray

  • 8

    ounces small Yukon gold potatoes (about 1 inch)

  • 1 1/2

    tablespoons extra-virgin olive oil

  • 1

    tablespoon whole-grain mustard

  • 1

    tablespoon minced fresh tarragon

  • 1

    tablespoon dry white wine

  • 1 1/2

    teaspoons minced fresh thyme

  • 1

    teaspoon honey

  • 2

    (6-ounce) skinless, boneless chicken breast halves

  • 1/4

    teaspoon kosher salt, divided

  • 1/4

    teaspoon freshly ground black pepper, divided

  • 1

    teaspoon canola oil

Directions

1. Place a jelly-roll pan in oven. Preheat oven to 500° (leave pan in the oven as it preheats). 2. Carefully remove pan from oven. Coat pan with cooking spray. Add potatoes to pan; bake at 500° for 10 minutes. 3. Combine olive oil and next 5 ingredients (through honey) in a small bowl, stirring with a whisk. Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Heat a large skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add chicken to pan; cook 5 minutes. Turn chicken over; drizzle chicken evenly with about 2 tablespoons mustard mixture. 4. Add chicken to jelly-roll pan with potatoes; bake at 500° for 10 minutes or until potatoes are tender and chicken is done. Drizzle potatoes with remaining mustard mixture; sprinkle with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper.

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