Zesty Roasted Chicken and Potato Sheet Pan Dinner
This dish is a delightful harmony between creamy and zesty, with a touch of garlicky goodness, for an easy and satisfying weeknight meal.
Servings 6
Calories 428kcal
Ingredients
- 6 chicken breasts boneless, skinless
- ½ teaspoon salt
- ½ teaspoon pepper
- ⅓ cup mayonnaise
- 3 tablespoons dijon mustard
- 1 tablespoon olive oil
- 3 teaspoons garlic minced
- 1 lb golden yukon potatoes cut into wedges
- sprigs of rosemary optional
Instructions
- Preheat your oven to 350°F.
- Cut the Potatoes into wedges and set aside. Line a pan with foil and spray the foil with some cooking spray. Arrange your chicken breasts on the pan; sprinkle both sides with salt.
- In large bowl, mix the mayonnaise, the dijon mustard, the olive oil, pepper and garlic.
- Brush a thick coat of mixture on each chicken breast.
- Add the potatoes to the remaining Dijon mayonnaise mixture and toss to thoroughly coat.
- Now arrange the coated potatoes around the chicken breasts on the pan. Bake everything uncovered for about 45 to 55 minutes. About halfway through, turn everything a bit.
Notes
Note: We sometimes add chopped green onions, other veggies, different seasonings, fresh herbs.
Nutrition
Calories: 428kcal | Carbohydrates: 14g | Protein: 50g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 150mg | Sodium: 622mg | Potassium: 1177mg | Fiber: 2g | Sugar: 1g | Vitamin A: 84IU | Vitamin C: 18mg | Calcium: 30mg | Iron: 2mg