Sheet Pan Chicken with Roasted Baby Potatoes Recipe

"Using a very hot oven quickly roast the potatoes and finishes the chicken without drying out the chicken. You can substitute fingerling potatoes cut in half for the small Yukon gold potatoes if preferred."

Original is 2 servings

Metric US

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Nutritional

Serving Size: 1 (314.5 g)
Calories 484.4
Total Fat - 19 g
Saturated Fat - 3.4 g
Cholesterol - 144.6 mg
Sodium - 543.2 mg
Total Carbohydrate - 20.4 g
Dietary Fiber - 3.3 g
Sugars - 1.4 g
Protein - 55.4 g
Calcium - 54.6 mg
Iron - 3.1 mg
Vitamin C - 11.8 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

Place a jelly-roll style pan in the oven. Preheat the oven to 500º. (Leave the pan in the oven while preheating)

Step 2

Remove the pan from the oven. Coat the pan with cooking spray. Add the potatoes to the pan; bake at 500º for 10 minutes.

Step 3

Combine olive oil and next 5 ingredients (through honey) in a small bowl, stirring with a whisk. Sprinkle the chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Heat a large skillet over medium-high heat. Add canola oil to the skillet; swirl to coat.

Step 4

Add the chicken to the pan; cook 5 minutes. Turn the chicken over; drizzle chicken evenly with about 2 tablespoons mustard mixture.

Step 5

Add the chicken to the jelly-roll pan with the potatoes. Bake at 500º for 10 minutes or until the potatoes are tender and the chicken is done. Drizzle the potatoes with the remaining mustard mixture; sprinkle with the remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper.