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Paleo Sheet Pan Chicken with Roasted Baby Potatoes

Photo: Jennifer Causey
Active time 10 mins
Total time 35 mins
Yield

Serves 2 (serving size: 1 chicken breast half and 1/2 cup potatoes)

A very hot oven quickly roasts the potatoes and finishes the chicken without overcooking. The simple oil mixture, using solely extra-virgin olive oil to keep it paleo-friendly, packs a ton of flavor without adding excessive calories or fat to an already flavorful dinner. To serve a family, double the recipe and use an additional sheet pan for added space. You can substitute fingerling potatoes, halved lengthwise, for the small Yukon gold potatoes.

Ingredients

  • 8 ounces small Yukon gold potatoes (about 1 inch)
  • 1 1/2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon minced fresh tarragon
  • 1 tablespoon apple cider vinegar
  • 1 1/2 teaspoons minced fresh thyme
  • 1 teaspoon honey
  • 2 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided

Nutrition Information

  • calories 420
  • fat 18.1 g
  • satfat 2.6 g
  • monofat 10.2 g
  • polyfat 2.5 g
  • protein 40 g
  • carbohydrate 23 g
  • fiber 2 g
  • cholesterol 109 mg
  • iron 2 mg
  • sodium 606 mg
  • calcium 9 mg
  • sugars 4 g
  • Est. Added Sugars 3 g

How to Make It

  1. Place a jelly-roll pan in oven. Preheat oven to 500° (leave pan in the oven as it preheats).
  2. Carefully remove pan from oven. Add potatoes to pan; bake at 500° for 10 minutes.
  3. Combine 1 1/2 tablespoons olive oil and next 5 ingredients (through honey) in a small bowl, stirring with a whisk. Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Heat a large skillet over medium-high heat. Add 1 teaspoon olive oil to pan; swirl to coat. Add chicken to pan; cook 5 minutes. Turn chicken over; drizzle chicken evenly with about 2 tablespoons mustard mixture.
  4. Add chicken to jelly-roll 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.