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Ingredients
- 2 lbs. Boneless, skinless chicken breasts (or more if you like to cook extra)
- 2 lg. Purple potatoes, washed, scrubbed and cut into bite sized pieces
- 1/4 c. Olive oil
- 1/4 c. Dijon mustard
- 2 tbs. Honey
- Seasonings for chicken:
- 1 tsp. Garlic powder
- 1 tsp. Dried tarragon
- Salt & pepper
- Seasonings for potatoes:
- 1/2 tsp. Garlic powder
- 1/2 tsp. Onion powder
- 1/2 tsp. Paprika
- Salt & pepper
- 1/2 c. Grape or cherry tomatoes
- Fresh spinach, red onion slices and radishes for salad
- Fresh parsley to garnish
Heat oven to 400 degrees.
Whisk together the oil, mustard, honey and spices in a bowl and add the chicken. Toss to coat and set aside.
Line a large baking sheet with foil and lay the potatoes over one end in a single layer. Drizzle olive oil and sprinkle generously with course salt and pepper and the seasonings. Toss to coat.
Arrange the chicken on the other side of the pan.
Bake 30-35 minutes. Garnish with fresh parsley.
This dish was served over a wilted spinach salad. All I did was toss the greens with some of the pan juices and I garnished with fresh radish slices.
