Chicken,  Dinner,  Foundation Recipe,  Recipes

Dijon Chicken with Potatoes

A terrific one-dish dinner! Once you understand the sequence of how ingredients are added to the oven you can customize this meal for your family – change the flavors and create a completely new meal!

Roast Chicken with Potatoes

Roast Chicken with Potatoes
Recipe Type: Entree
Cuisine: American
Author: Kate Wagner
Serves: 6-8
  • 2 ½ pounds Red skin potatoes
  • ¼ cup + 3 tablespoons Olive Oil
  • 1 teaspoon kosher salt
  • 3 – 4 pounds of cut-up chicken, skin on
  • (Could be the whole chicken cut-up or bone-in breasts only – your choice)
  • Make sure to cut large breast pieces in half to ensure even cooking
  • ¾ cup Dijon mustard
  • ¼ cup White wine
  • 3 tablespoons White wine vinegar
  • 3 tablespoons Minced garlic
  • 1 tablespoon Dried herbs (Herbs de Provence, Thyme or Oregano – your choice)
  1. Prep for the oven: Preheat the oven to 475 and cover a baking sheet with aluminum foil.
  2. Do the vegetable prep: Cut the potatoes – depending on the size of the potato – you want each piece to be between 1 ½ – 2 inches – bite size, but big enough to take the heat and cooking time of this dish. Put potatoes in a large sized bowl and toss with ¼ cup olive oil and ½ teaspoon kosher salt. Once potatoes are coated with the olive oil mixture, spread them onto the baking sheet.
  3. Into the oven: Place baking sheet with potatoes into the oven and roast 20-25 minutes.
  4. Make the marinade: In the same bowl that you just used for the potatoes, mix the Dijon mustard, white wine, 3 tablespoons olive oil, white wine vinegar, minced garlic and dried herbs. Whisk until smooth, add the chicken pieces and toss to coat.
  5. It’s time for the chicken: Remove baking sheet from the oven, place chicken pieces, skin side up on top of the potatoes. Return baking sheet to the oven and roast for an additional 25 – 35 minutes.
  6. Bring it together: Remove baking sheet from the oven and check chicken for doneness. Plate chicken, with potatoes alongside and drizzle with sauce from the baking sheet.
  7. Happy Cooking!
Why a baking sheet as opposed to a roasting pan? When you have small pieces of food – as opposed to something big like a whole chicken, you want to be careful how you roast. When you roast potatoes or vegetables you need to make sure the pan is not too deep – otherwise the food will steam not roast. That is why a baking sheet will always work and ensure that your food “roasts” and gets that delicious carmelization.[br]Make sure that you leave the skin on when you roast at a temperature this high. Otherwise, your chicken would dry out. Feel free to take the skin off afterwards – I personally always do – the chicken will still be delicious and you have a yummy sauce to pour on your chicken![br]This meal reheats great! You can make it the night before and have dinner ready and waiting for the next night. This is also a wonderful meal to take to a friend – everyone loves this meal![br]You can make this a truly one-dish meal by adding a vegetable towards the end of the cooking time. Asparagus works great – you would want to prep it, toss with a little olive oil and add to the baking sheet – scattering it around the chicken – for the last 10 minutes of the cooking time.[br]Dress this meal up for company – add lemon wedges during the last 10 minutes of cooking.


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