Sheet Pan Chicken with Roasted Baby Potatoes
Created by breezermom on February 26, 2025
- Servings: 2
- Prep Time: 10m
- Cook Time: 30m
- Recipe #44234
Ingredients
- 8 ounces Yukon gold potatoes, small (about 1 inch in diameter)
- 1 1/2 tablespoons olive oil
- 1 tablespoon whole-grain mustard
- 1 tablespoon tarragon, fresh, minced
- 1 tablespoon white wine, dry
- 1 1/2 teaspoons thyme, fresh, minced
- 1 teaspoon honey
- 12ounces chicken breasts, boneless, skinless (2)
- 1/4 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 1 teaspoon canola oil
How to Make
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Step 1: Place a jelly-roll style pan in the oven. Preheat the oven to 500º. (Leave the pan in the oven while preheating)
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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.
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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.
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Step 4: Add the chicken to the pan; cook 5 minutes. Turn the chicken over; drizzle chicken evenly with about 2 tablespoons mustard mixture.
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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.
Nutritional Facts
- 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