Sheet Pan Dijon Chicken and Potatoes
Need the oven to do the work for you? Check out this Sheet Pan Dijon Chicken and Potatoes recipe that's a breeze to make.
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Ingredients
- 2 tablespoons olive oil, divided
- 2 teaspoons salt, divided
- 1 teaspoon black pepper
- 1 pound asparagus, ends trimmed
- 1 pound small potatoes, quartered
- 1 ½ pounds chicken thighs or breasts, boneless skinless
- 1 tablespoon Dijon mustard
- 3 tablespoons coconut milk or half & half
Instructions
Prep the oven:
- Preheat the oven to 375F. Line a large baking sheet with parchment, if desired.
Prep the veggies:
- In a large bowl, add 1 tablespoon olive oil, ½ teaspoon salt, and ½ teaspoon black pepper. Add asparagus spears, toss to coat, and transfer them to one side of a large baking sheet.
- Add the remaining tablespoon of oil, ½ teaspoon salt, and ½ teaspoon black pepper to the same bowl. Toss the potatoes and add them to the baking sheet, leaving an empty space in the center.
Prep the chicken:
- In the same bowl, whisk the Dijon mustard, coconut milk or half & half, 1 teaspoon salt, and ½ teaspoon pepper, until smooth. Add the chicken and toss to coat. Transfer chicken to the empty spot of the baking sheet.
Bake:
- Bake for 30 to 35 minutes, until the potatoes are fork-tender and the chicken has reached an internal baking temperature of 175F. Remove from oven and serve. If the asparagus finishes cooking before the chicken and potatoes, remove them from the baking sheet and set aside. Place the baking sheet back into the oven and finish baking.
Nutrition
Serving: 2 chicken thighs with veggies | Calories: 376kcal | Carbohydrates: 26g | Protein: 41g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1422mg | Potassium: 1372mg | Fiber: 5g | Sugar: 4g | Vitamin A: 921IU | Vitamin C: 31mg | Calcium: 65mg | Iron: 4mg
