Sheet Pan Chicken With Roasted Baby Potatoes

Prep Time
Cook Time
Ready In

"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"

Original recipe yields 2 servings


  • 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 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 & Variations

  • Cooking spray


Peggy Bright

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.

review by:
(6 Feb 2021)

Daily Inspiration

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. : )

(15 Nov 2020)


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!

review by:
(13 Nov 2020)


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.

review by:
(17 Aug 2020)


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!

review by:
(22 Oct 2019)


We loved this! I didn't have baby yukon golds, so just used regular unpeeled ones and diced them evenly. Everything was so 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.

review by:
(1 Dec 2016)