Sheet Pan Chicken with Roasted Baby Potatoes

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Sheet Pan Chicken with Roasted Baby PotatoesRecipe

Photo: Jennifer Causey; Styling: Lindsey Lower

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.

Serves 2 (serving size: 1 chicken breast half and about 1/2 cup potatoes)


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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 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.

Created date

January 2016

Nutritional Information

Calories 420
Fat 18.1 g
Satfat 2.6 g
Monofat 10.2 g
Polyfat 2.5 g
Protein 40 g
Carbohydrate 23 g
Fiber 2 g
Cholesterol 109 mg
Iron 2 mg
Sodium 606 mg
Calcium 29 mg
Sugars 4 g
Est. Added Sugars 3 g