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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.

Adam Hickman
Recipe by Cooking Light March 2016

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Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Place a jelly-roll pan in oven. Preheat oven to 500° (leave pan in the oven as it preheats).

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  • 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.

Nutrition Facts

420 calories; fat 18.1g; saturated fat 2.6g; mono fat 10.2g; poly fat 2.5g; protein 40g; carbohydrates 23g; fiber 2g; cholesterol 109mg; iron 2mg; sodium 606mg; calcium 29mg; sugars 4g; added sugar 3g.
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