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.
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
Est. added sugars 3g
How to Make It
Place a jelly-roll pan in oven. Preheat oven to 500° (leave pan in the oven as it preheats).
Carefully remove pan from oven. Add potatoes to pan; bake at 500° for 10 minutes.
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.
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.