You can never have too many chicken recipes in your weeknight dinner arsenal.
And they don't get much easier than this one. It's a classic meat 'n' potatoes dish — kicked up with a bit of homemade honey-rosemary Dijon — that's ready to go in about 40 minutes. (And 30 of those minutes are just waiting for everything to bake in the oven.)
The trick to getting the most out of the meat is seasoning it right off the bat, letting it sit at room temperature, and drying it thoroughly (twice!) before baking. Doing this will make the chicken more tender and flavorful.
Here are the ingredients:
First, take the chicken breasts out of the fridge and dry them with a paper towel:
Then season each one with salt and pepper, and let them sit at room temperature while you prep the rest of your ingredients:
Start by removing the rosemary leaves from their center stem...
Then chop the leaves finely:
Next, slice the carrots and potatoes:
Slice the carrots into 1-inch chunks, and quarter the potatoes.
Then toss them onto a sheet pan:
Season with salt, pepper, canola oil, and half the chopped rosemary:
Separately, in a large bowl, make the honey-rosemary Dijon:
Just mix honey, Dijon mustard, canola oil, the other half of the chopped rosemary, and a little salt and pepper.
Then grab the chicken that's been sitting out — and dry it ~again~:
Put the chicken in the honey-rosemary Dijon bowl:
Add the coated chicken to the sheet pan, along with the potatoes and carrots:
And bake for 25 to 30 minutes at 425°F:
Serve with the extra honey-Dijon for dipping, and enjoy!
Watch the video:
Oven-Baked Honey-Dijon Chicken With Carrots and Potatoes
Recipe by Christine Byrne
Makes 2 servings
1 lb boneless, skinless chicken breasts (about 2 breasts)
Kosher salt and freshly ground pepper
3 medium red bliss potatoes (about ½ lb), roughly chopped
2 medium carrots (about ½ lb), peeled and roughly chopped
1 Tbsp. canola oil, divided
1 Tbsp. chopped fresh rosemary, thyme, or sage leaves, divided
1 tsp honey
1 tsp Dijon mustard
Remove the chicken breasts from the fridge, dry them with paper towels, and season them with salt and pepper.
Preheat the oven to 425°F.
Place the potatoes and carrots on a large sheet pan and toss them with ½ tablespoon canola oil, ½ tablespoon chopped herbs, a pinch of salt, and some freshly ground pepper.
In a large mixing bowl, stir together the remaining canola oil, the honey, mustard, the remaining chopped herbs, a big pinch of kosher salt, and some freshly ground pepper. Dry the chicken breasts again with paper towels. Add the chicken breasts to the bowl and toss everything together to coat. Place the chicken on the sheet pan with the vegetables, spreading everything out.
Roast in the preheated oven for 25 to 30 minutes, until the chicken is cooked through with no pink in the middle. A thermometer inserted into the thickest part of the breast should read 165°F.
Let everything rest at room temperature for 5 to 10 minutes, then serve.