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Sheet Pan Chicken with Roasted Baby Potatoes


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  • 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


Servings 1
Adapted from


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.

Nutritional Information

Amount per serving

Calories 420

Fat 18.1 g

Satfat 2.6 g

Monofat 10.2 g

Polyfat 2.5 g

Protein 40 g

Carbohydrate 23 g

Fiber 2 g

Cholesterol 109 mg

Iron 2 mg

Sodium 606 mg

Calcium 29 mg

Sugars 4 g

Est. Added Sugars 3 g

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