Sheet Pan Chicken with Roasted Baby Potatoes

Why is it that the simplest of dinners turn out to be some of the most delicious?  Cooking Light has started featuring recipes in the magazine that are just two servings and I find they’re perfect when I don’t need a ton of leftovers.  Not only are there just two of us but when Big Guy is not around for dinner, I definitely don’t need a recipe that serves six.  This chicken dish has a small ingredient list and the “technique” is fool proof.

Start by pre-heating your oven to 500 degrees.  Yes, you want it screaming hot!  While the oven is doing it’s thing, make your mustard mixture (this is where ALL your flavor is).  In the mixture:  olive oil, mustard (Lusty Monk!), fresh herbs (I used thyme and dill), a drizzle of honey and a splash of white wine vinegar (the recipe called for white wine but I am not about to open a bottle on a Tuesday for one tablespoon).

Roast the potatoes for about 10 minutes.  While the potatoes are getting their roast on, sear the chicken for 5 minutes on one side after sprinkling with salt and pepper.  Transfer the chicken to the pan, top with 2 tablespoons of the mustard mixture and bake for 10 more minutes.

Once everything is cooked through and the potatoes are tender, top with the remaining mustard mixture.


So good!  The chicken is insanely tender and moist, the potatoes have a soft inside but a “snap” on the outside.  And that mustard mixture!  I seriously need to get my hands on another jar of Lusty Monk.

But now I wish there were leftovers…wink wink.


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