Tuesday, January 19, 2016

Honey Dijon Roasted Chicken with Herbed Potatoes

If you need an easy weeknight dinner that doesn't make a big mess, this recipe is for you! Make the marinade and add the chicken - keep it in the fridge until you're ready to go (for up to a week!). Because you roast the potatoes in the same pan, there is less mess to clean up. Steam some green beans on the stove or in the microwave for an easy vegetable to round out the meal.


  • 2 Tbsp Extra Virgin Olive Oil
  • 1 tsp dry basil*
  • 1 tsp dry oregano*
  • 1/2 tsp sea salt
  • 1 Tbsp minced garlic
  • 2 Tbsp prepared dijon mustard
  • 1/4 cup honey*
  • Ground pepper to taste
  • Approx 1 1/2 pounds boneless, skinless chicken breasts or thighs*
  • Approx 2 lbs baby potatoes*
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 tsp dry rosemary*
  • 1 tsp dry thyme*
  • 1 tsp dry basil*
  • 1 tsp dry oregano*
  • 1/2 tsp sea salt
  • ground black pepper to taste
*I recommend purchasing these ingredients as organic where available to avoid GMOs, pervasive pesticides and/or questionable farming practices.


  1. Make the marinade for the chicken by whisking together all the "chicken" ingredients - except the chicken. Add chicken pieces and toss to coat. Set aside to marinate at least one hour. If you are making this several days ahead, cover the bowl and refrigerate until ready to cook then resume on step 2.
  2. Preheat oven to 400 degrees F.
  3. Cut potatoes into bite size pieces. Drizzle with olive oil and toss with herbs, salt and pepper until well coated.
  4. Spread potatoes in a single layer on a cookie sheet. Remove chicken pieces from marinade and place on top of potatoes. Bake at 400 degrees for 35-40 minutes or until chicken is cooked through and reaches an internal temperature of 165 degrees.
  5. Serve chicken with potatoes and a steamed vegetable like organic green beans for an easy week night meal!

About the Author: 
Carissa is a professional recipe developer and a mom of two active boys. The owner and lead writer for Creative Green Living, she is also the author of two e-books including the best-selling beverage cookbook, Infused: Recipes for Herb & Fruit Infused Water, Tea and More. You can also find her recipes featured in The Non-GMO Cookbook as well as in periodicals like Urban Farm Magazine. Her goal is to empower families to make healthier choices that are easy, taste great and are fun!
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