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.