Sheet Pan Chicken with Roasted Baby Potatoes

By joanmarie

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

Details

Cooking time 40mins
Adapted from cooking light.com

Preparation

Step 1

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.