With a quick roast in a 500° oven, this one sheet dinner dish is served in a dash. To round out your plate, pair with a side salad.
A very hot oven quickly roasts the potatoes and finishes the chicken without overcooking. You can substitute fingerling potatoes, halved lengthwise, for the small Yukon gold potatoes.
Cooking spray8 ounces small Yukon gold potatoes (about 1 inch)1 1/2 tablespoons extra-virgin olive oil1 tablespoon whole-grain mustard1 tablespoon minced fresh tarragon1 tablespoon dry white wine1 1/2 teaspoons minced fresh thyme1 teaspoon honey2 (6-ounce) skinless, boneless chicken breast halves1/4 teaspoon kosher salt, divided1/4 teaspoon freshly ground black pepper, divided1 teaspoon canola oil
1. Place a jelly-roll pan in oven. Preheat oven to 500° (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 500° 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 500° 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.
Calories 420Fat 18.1 gSatfat 2.6 gMonofat 10.2 gPolyfat 2.5 gProtein 40 gCarbohydrate 23 gFiber 2 gCholesterol 109 mgIron 2 mgSodium 606 mgCalcium 29 mgSugars 4 gEst. Added Sugars 3 g