Sheet Pan Chicken With Roasted Baby Potatoes
- Cooking spray
- 8 ounces small Yukon gold potatoes (about 1 inch)
- 1 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon whole-grain mustard
- 1 tablespoon minced fresh tarragon
- 1 tablespoon dry white wine
- 1 1/2 teaspoons minced fresh thyme
- 1 teaspoon honey
- 2 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 1 teaspoon canola oil
- Place a jelly-roll pan in oven. Preheat oven to 500u0b0 (leave pan in the oven as it preheats).
- Carefully remove pan from oven. Coat pan with cooking spray. Add potatoes to pan; bake at 500u0b0 for 10 minutes.
- Combine olive oil and next 5 ingredients (through honey) in a small bowl, stirring with a whisk. 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.
- Add chicken to jelly-roll pan with potatoes; bake at 500u0b0 for 10 minutes or until potatoes are tender and chicken is done. Drizzle potatoes with remaining mustard mixture; sprinkle with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper.
cooking spray, gold potatoes, extravirgin olive oil, wholegrain mustard, tarragon, white wine, thyme, honey, skinless, kosher salt, freshly ground black pepper, canola oil
Taken from www.myrecipes.com/recipe/sheet-pan-chicken-roasted-baby-potatoes (may not work)