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Sheet Pan Chicken and Potatoes with Rosemary, Sun-Dried Tomatoes and Honey-Balsamic
- 1 tablespoon honey
- 2 teaspoons balsamic vinegar
- 3/4 teaspoon smooth dijon mustard
- 1/2 cup shredded, reduced-fat Italian cheese blend
- 1/2 cup finely chopped sun-dried tomatoes (jarred and oil-packed is best, not in dry packets)
- 1/4 cup shredded parmesan cheese
- 1/4 teaspoon finely minced garlic
Chicken and Potatoes
- 1 1/2 pounds redskin potatoes, cut into 1-inch pieces (see note)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon dried, crushed rosemary
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 - 1 1/4 pounds chicken breasts, sliced or pounded to an even 1/2-inch thickness (see note)
- Preheat oven to 400°F.
- In a small bowl, combine honey, balsamic vinegar, and dijon mustard, whisking until smooth. Set aside.
- In a second small bowl, combine Italian cheese blend, sun-dried tomatoes, parmesan cheese, and garlic, stirring to combine. Set aside.
Chicken and Potatoes
- In a large bowl, combine potatoes, olive oil, rosemary, salt, and pepper, stirring to ensure that potatoes are evenly coated and seasonings are evenly distributed.
- Using a slotted spoon, transfer potatoes to a large, parchment-lined sheet pan, spreading them out so they aren't piled on each other.
- Brush chicken with any reserved olive oil and spices from the potato bowl, or simply rub chicken breasts around the bowl to collect a thin coat of the residual oil and spices (there won't be much, and that's ok). Set chicken aside.
- Bake potatoes for 10-12 minutes.
- Stir potatoes and push them toward the edge of the sheet pan, to make space in the center of the sheet pan to add chicken. Lay chicken breasts flat on the sheet pan and continue baking for 10 minutes more, until chicken is very nearly done.
- Stir potatoes again and add reserved cheese and sun-dried tomato topping to the chicken, piling some of the topping on top of each chicken breast. Continue baking for about 5-10 minutes more, until chicken is cooked through but still very moist, and cheese topping is hot and melty.
- Remove chicken and potatoes from oven and serve, drizzled with reserved balsamic sauce (or passing balsamic drizzle at the table).
Potatoes: If using the small, #1-sized potatoes, most potatoes will each be cut into 8 pieces to yield pieces that are approximately 1 inch, but a few large ones may need to be cut into 12 pieces, and a few very small ones may need to be cut into just 4. If you purchase larger redskins (not the small #1s), that's also fine – just be sure that they're cut into 1-inch pieces so they cook properly in the specified time. (This is illustrated in a photo in the post above.)
Chicken: I sometimes purchase thin-sliced chicken breasts for this recipe, to save time, but you can also buy regular chicken breasts and pound them thin yourself (see tips in the post above). Either way, you're shooting for about ½" thickness to be sure your chicken is done in the specified time. Check chicken for doneness before serving.