Sheet Pan Chicken With Roasted Baby Potatoes
Recipe: #23235
March 27, 2016
Categories: Chicken, Potatoes, Sunday Dinner, Oven Bake, Gluten-Free, High Protein, No Eggs, Non-Dairy, Wine, Herbs, Boneless Pieces, Kosher Meat, Chicken Dinner, more
"This is out of the March 2016 Cooking Light magazine. You cans substitute fingerling potatoes, halved lengthwise, for the small Yukon gold potatoes. I like to serve this with #recipe23234"
Ingredients
Nutritional
- Serving Size: 1 (286.2 g)
- Calories 464.9
- Total Fat - 19 g
- Saturated Fat - 3.5 g
- Cholesterol - 144.6 mg
- Sodium - 538.7 mg
- Total Carbohydrate - 16 g
- Dietary Fiber - 2.6 g
- Sugars - 1.1 g
- Protein - 55 g
- Calcium - 52.1 mg
- Iron - 3 mg
- Vitamin C - 9.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place a jelly-roll pan in oven. Preheat oven to 500°F (leave pan in oven as it preheats).
Step 2
Carefully remove pan from oven. Coat pan with cooking spray. Add potatoes to pan; bake at 500°F for 10 minutes.
Step 3
Meanwhile combine olive oil and next 5 ingredients (through honey) in a small bowl, stirring with a whisk.
Step 4
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.
Step 5
Add chicken to jelly-roll pan with potatoes; bake a 500°F fir 10 minutes or until potatoes are tender and chicken is done. Drizzle potatoes with remaining mustard mixture; Sprinkle with remain 1/8 teaspoon salt and remaining 1/8 teaspoon pepper.
Tips
- Cooking spray