Sheet Pan Chicken With Roasted Baby Potatoes

Oh yum, what a great recipe. I had two huge chicken breasts (about 600 grams or 24 ounces), so cut them in half horizontally and made a double batch. Also doubled the potatoes and sauce. The sauce is so delicious, I should have tripled it. Love mustard, so don't be afraid to add more. The timings were perfect. Would be excellent made with thighs, or even a cut up whole chicken. Adjust the sauce accordingly.

We really enjoyed this sheet pan dinner. My potatoes were a little larger than the recipe called for so we halved and quarter them. I doubled the sauce because I had more potatoes and wanted ample coverage. The only change I made was to use boneless, skinless chicken thighs. Cooked up really quick with great flavor. : )

I changed this recipe a little based on what I had -- no white potatoes so used 4 sweet potatoes and a cut up butternut squash. i also skipped the wine and used dry herbs -- but this is so good!!! Next time I will make it as directed. Thanks for sharing!

This made a yummy dinner. I used tri-color baby potatoes and dried tarragon because I didn't have fresh. I loved the sauce on both the chicken and especially on the potatoes. Thanks for sharing this nice keeper, Teresa.

Such a good meal!! I really loved those roasted potatoes and the flavor on the chicken from the glaze. I thought the technique and timing were perfect. My small tweaks for next time would be to omit the tarragon and to slice the potatoes in half to get them even crispier. I made some honey almond green beans on the stovetop while this was in the oven and it made for a knock-out meal. Thank you!

We loved this! I didn't have baby yukon golds, so just used regular unpeeled ones and diced them evenly. Everything was so flavorful....at my son's request I reduced the tarragon by 1/4, but otherwise made this as is. A really quick and easy dish! Thanks for sharing! Made for FYC tag game.