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

1. Place a jelly-roll pan in oven. Preheat oven to 500u0b0 (leave pan in the oven as it preheats).
2. Carefully remove pan from oven. Coat pan with cooking spray. Add potatoes to pan; bake at 500u0b0 for 10 minutes.
3. 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.
4. 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)