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.
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
Est. added sugars 3g
How to Make It
Place a jelly-roll pan in oven. Preheat oven to 500° (leave pan in the oven as it preheats).
Carefully remove pan from oven. Coat pan with cooking spray. Add potatoes to pan; bake at 500° 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 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.
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.
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.
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.
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.
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?