I got this recipe from my daughter Tara. She got this recipe from the magazine called Cooking Light.
The first thing I did was gather everything I needed for this recipe.
I used the whole small bag of Yukon yellow potatoes and washed them in cold water. The recipe calls for 8 ounces. My bag was 1 pound.
While the potatoes were draining I prepared the carrots. I just grabbed a couple of handfuls of them. Most of the family don't like coked carrots so I didn't make a lot. The recipe calls for 8 ounces. of carrots, 1 teaspoon of olive oil, 1/4 teaspoon of crushed red pepper, 1/8 teaspoon of kosher salt and 2 lime wedges. I didn't measure when I mixed this up. I also didn't have kosher salt so just used regular salt. I also omitted the limes.
I covered my cookie with tin foil and then sprayed it with Pam before adding the potatoes. The recipe says to preheat your oven to 500 degrees and have the pan in the oven as it is preheating. Well I preheated the oven to 450 degrees. I put the pan back in the oven while I was getting the chicken ready. This was about 10-15 minutes.
This mixture is 1 1/2 tablespoons olive oil, 1 tablespoon whole- mustard (mine had some garlic in it), 1 tablespoon fresh tarragon (I used dried), 1 tablespoon dry white wine ( I used cooking wine), 1 1/2 teaspoon fresh thyme ( I used dried), and 1 teaspoon honey. This is put on the chicken after you brown it.
2 big chicken breast sprinkled with salt and pepper.
Heat some oil the recipe calls for canola oil I didn't have that so used vegetable oil instead. Brown the chicken for about 5 minutes on each side.
The other side of the chicken.
Pull out the potatoes and add the carrots and chicken.
Put the mixture you made on the chicken and put back into the oven until the chicken is done. Again about another 10-15 minutes.
Here is the finished product. It was delicious.
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