Tonight we made Sheet Pan Chicken with roasted baby potatoes and Chile and Lemon Roasted Carrots.
Here is where we got the original recipes from: http://www.myrecipes.com/recipe/sheet-pan-chicken-roasted-baby-potatoes
24 oz Russian Banana potatoes cut in half lengthwise- can use any small potatoes.
4 tablespoons extra-virgin olive oil - 3 for the sauce and 1 for frying the chicken
2 tablespoon Dijon mustard
1 tablespoon dry white wine - we used Chardonnay
2 tablespoons dried flaked thyme
2 teaspoon honey
2 skinless, boneless chicken breast halves - defrosted
1/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1. Place a cookie pan in oven. Preheat oven to 500° (leave pan in the oven as it preheats).
2. Carefully remove pan from oven. Coat pan with cooking spray. Add potatoes to pan; bake at 500° for 10 minutes.Be careful, my pan popped and the metal deformed a little when I put the potatoes onto it due to the temperature change, but it will straighten out.
3. Combine 3 tablespoons olive oil and next 5 ingredients (through honey) in a small bowl, stirring with a whisk or spoon. I just used a spoon and it worked just fine. Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. <- I missed this step this time (due to fussy children), however, it would add to the chicken a lot. Heat a large skillet over medium-high heat. Add the last tablespoon of oil to pan; swirl to coat. Add chicken to pan; cook 5 to 8 minutes. Turn chicken over; drizzle chicken evenly with about 2 tablespoons mustard mixture - 1 tablespoon per side.
3.5. If making carrots, add the pan with the carrots to the oven now on the second rack. I just put them on the top rack. The carrots need to cook for 15 minutes
4. Add chicken to the 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.