Sheet Pan Chicken and Potatoes
This sheet pan chicken and potatoes recipe is an easy one-pan dinner with juicy honey mustard chicken roasted alongside seasoned potatoes and red onions.
Servings: 4 servings
Ingredients
FOR THE HONEY MUSTARD SAUCE
- 2 tablespoons extra virgin olive oil divided
- ¼ 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
- ¼ teaspoon salt
- ⅛ teaspoon fresh ground black pepper
Instructions
- Prep. Preheat oven to 450ºF. Place a rimmed sheet pan into the oven.
- Make the honey mustard sauce. In a small mixing bowl, combine 1 tablespoon of olive oil with the mustard, honey, thyme, parsley, salt, and pepper (to taste). Mix until thoroughly combined.
- Coat the chicken. Spread the mixture evenly over the chicken; set aside.
- Season the potatoes. Toss the potatoes and onions in a bowl with the remaining extra virgin olive oil, 1/4 teaspoon salt, and 1/8 teaspoon fresh ground pepper.
- Fill the pan. Remove the sheet pan from the oven. Spread the potatoes, onions, and chicken in a single layer on the sheet pan.
- Roast. 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.
- Serve. Remove from oven; garnish with parsley and serve.
Nutrition
Calories: 361kcal | Carbohydrates: 38g | Protein: 28g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 462mg | Potassium: 1107mg | Fiber: 2g | Sugar: 9g | Vitamin A: 55IU | Vitamin C: 11mg | Calcium: 45mg | Iron: 2.6mg
