One Pan Roasted Chicken and Potatoes
Quick and easy one pan dinner recipe with chicken coated in a sweet and savory honey mustard sauce and roasted alongside seasoned and incredibly flavorful potatoes and red onions.
Servings : 4 Servings
Ingredients
FOR THE HONEY MUSTARD SAUCE
- 2 tablespoons extra virgin olive oil, divided
- 1/4 cup dijon mustard
- 2 tablespoons honey
- 2 teaspoons dried thyme
- 2 teaspoons dried parsley, plus more for garnish
- salt and fresh ground pepper, to taste
FOR THE CHICKEN AND POTATOES
- 4 (4-ounces each) boneless, skinless chicken breasts
- 3 to 4 medium russet potatoes, peeled and cut into 1/2-inch rings
- 2 medium red onions, cut into wedges and separated
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
Instructions
- Preheat oven to 450F.
- Place a rimmed sheet pan in oven.
- In a small mixing bowl, combine 1 tablespoon olive oil, mustard, honey, thyme, parsley, salt and pepper (to taste); mix until thoroughly combined.
- Spread the mixture evenly over the chicken; set aside.
- Toss potatoes and onions in a bowl with the remaining extra virgin olive oil, 1/4 teaspoon salt and 1/8 teaspoon fresh ground pepper.
- Remove sheet pan from the oven.
- Spread the potatoes, onions, and chicken in a single layer on the sheet pan.
- Return sheet pan to the oven and roast, stirring the vegetables once halfway through, and cook for about 32 to 35 minutes, or until chicken is done and the vegetables are tender and beginning to brown.
- Remove from oven; garnish with parsley and serve.
Notes
WW SMART POINTS: 9
Nutrition
Calories: 361 kcal | Carbohydrates: 38 g | Protein: 28 g | Fat: 10 g | Saturated Fat: 1 g | Cholesterol: 72 mg | Sodium: 462 mg | Potassium: 1107 mg | Fiber: 2 g | Sugar: 9 g | Vitamin A: 55 IU | Vitamin C: 11 mg | Calcium: 45 mg | Iron: 2.6 mg | Net Carbs: 36 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.