Wednesday, 23 November 2016

sheet pan chicken w/ roasted baby potatoes

this time of year is a food bloggers nightmare.  truly.  the fact that the sun goes down at 4:30 before dinner is even in the oven means that my photos turn out to be an embarrassing attempt at trying to make good food look appealing and it's not happening.

does anyone have a light box they want to lend me?

my shattered iPhone and i gave up at an attempt and instead i'm sticking with the photo from the recipe i made.
thanks daylight savings.  and winter.  and no light box.
jen fail. blog fail.
dinner win.



Sheet Pan Chicken w/ Roasted Baby Potatoes


ingredients:
16 ounces small yukon gold potatoes (cut to 1-inch)
3 tablespoons extra-virgin olive oil
2 tablespoon whole-grain mustard
2 tablespoon minced fresh tarragon
2 tablespoon dry white wine
3 teaspoon minced fresh thyme
2 teaspoon honey
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground pepper, divided
2 teaspoon canola oil

method:
place a jelly-roll pan in oven.  preheat oven to 500F (leave pan in the oven as it preheats)
carefully remove pan from the oven.  coat pan with cooking spray.  add potatoes to pan; bake at 500F for 10 minutes.
combine olive oil and next 5 ingredients (through honey) in a small bowl, stirring with a whisk.  sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.  heat a large skillet over medium-high heat.  add canola 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 remain 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.



serves 4

recipe & image courtesy cooking light.com

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