Thursday, February 25, 2016

Week 1, Day 4 - Sheet pan chicken with roasted baby potatoes and chile and lemon roasted carrots

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:


Cooking spray
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. 


1 teaspoon olive oil
1/4 teaspoon crushed red pepper
8 ounces baby carrots, trimmed
1/8 teaspoon kosher salt
1 tablespoon of lemon juice

1. In a small bowl, combine the carrots, olive oil, crushed red pepper, salt and lemon juice - let stand until ready to go into the oven. 
2. Put the carrots on a cookie sheet pan and bake for 15 minutes at 500°.

What we liked:
Nick loved the chicken, it tasted very good. The sauce complemented it very well. Alona liked it all. It was yummy and fairly easy to make even with fussy children needing attention.

What we didn't like: 
The potatoes were a little bitter. Perhaps the sauce should have been put on the potatoes earlier so that it would have cooked more. Nick did not like the pepper on the carrots. 

What Kaspian thought about it:
Kaspian ate the carrots, after all sauce was removed from them. The sauce was too suspicious. 

Next time: 
Make sure to add salt and pepper to the chicken. Do not add the red pepper to the carrots. We will definitely make it again! 

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