Much easier than I had anticipated. Doubled the recipe to feed the family. I have a nice, big roasting pan that I like to use for things like this. I only had the temp to 475. Roasted the potatoes for 15 minutes then tossed. Added the chicken another 7 minutes later (the time I pan seared the chicken). Then sauced, then put into the oven for 15. Perfectly cooked chicken and crispy potatoes (how we like them). Great flavors. We don't typically like tarragon but it worked in this dish and I heard zero complaints. It looks like something you'd get at a restaurant and I'd make this dish for guests in a heartbeat. Will make again.
Perfect dish for a week night. I gave it about seven extra minutes to make sure everything was cooked properly, and it worked out great. The sauce added a nice flavor; a mixture of sweet and sour.Read More
This is my kind of recipe!! But we have a serious mustard allergy in my house. Any suggestions for a substitute? Would a little apricot preserve work in its place? Lemon juice? Or could I just omit the mustard and still have a successful dish?Read More
Husband and kid approved. I didn't have fingerling potatos so I used red potatos I cut up. Easy substitute. I cooked the chicken in for 12 minutes because temp wise one of the breasts wasnt done and it was still plenty juicy. Will make again.Read More
I thought this was a very good dish and easy enough for a week night. I didn't modify the seasonings, but I did add some carrots and brussels sprouts to the potatoes. Also, I roasted everthing at 450 and used a meat thermometer on the chicken to tell me when it was done.Read More
I found this easy to prepare after I came home late. I used fingerling potatoes that I cut in half. I used non-foil on my sheet pan to ease clean-up. I left the chicken in an extra 2 min as I was multi-tasking, and I think that caused my chicken to be a little over-cooked; next time I will follow the directions and only cook the chicken in the oven for the 10 min as specified. I served with Brussels sprouts.Read More