Roasted Chicken Potato Salad
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- 🔎 Here’s a Quick Look at this recipe
- 🌟 Why this recipe works
- 🍯 Ingredients you need
- 📝 Ingredient notes
- 💡 More ingredient substitution ideas
- 👩🏻🍳 How to make this recipe
- 🤔 Recipe FAQs
- 🥣 Equipment we used for this recipe
- 🍽️ What to serve with this recipe
- 😍 Other chicken salad recipes we love!
- ⭐️ We want to know what you think!
- Roasted Chicken Potato Salad
🔎 Here’s a Quick Look at this recipe
- What It Is: An easy all-in-one dinner salad that combines roasted chicken, baby potatoes with fresh rosemary and a honey mustard sauce on single sheet pan. This savory-sweet chicken salad works warm, room temperature, or chilled!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4 servings
- Calories: 589 per serving
- Cook Method: Oven
- Good For: An easy summer supper or lunch, casual party food, a simple make-ahead meal, easy clean-up.
Get even more quick info about this recipe on…
🌟 Why this recipe works
I do love a good chicken sheet pan recipe – you know, one of those ones where you toss everything on to one rimmed baking pan, pop it in the oven and a little while later voila! Dinner is ready!
(Actually I love all sheet pan recipes. I’m looking at you, sheet pan chocolate chip pancakes.)
The baby potatoes and some lettuce make it a satisfying supper chicken salad. I like to serve this warm to room temp, but if you want to serve it hot or cold, you be you!
The key flavors come from fresh rosemary…
Which happily you can now find all year long in your grocery store’s produce section. And if you would rather use thyme or sage, those are both hearty herbs that will stand up to the heat of the oven.
And TWO kinds of mustard, both the regular kind and the grainy kind. Oh, and this is what you do with the grainy mustard container once it is empty. If you are me.
And, honey! Yep, it’s that sweet and salty vibe doing its thing again in this delectable chicken and potato salad…let’s make it!
🍯 Ingredients you need
📝 Ingredient notes
- Chicken: We like to make this salad with chicken breasts, but boneless chicken thighs will work too.
- Grainy Mustard: Look for this mustard variety right next to the other mustards in the condiments aisle. It’s a little milder than smooth mustards and adds a wonderful texture.
- Baby Potatoes: You can use yellow ones, red ones, fingerlings…you pick! If they are on the bigger side cut them in quarters instead of halves.
💡 More ingredient substitution ideas
Missing something or want to swap in something different? Check out the links below to find more ingredient substitution ideas. 👇🏻
See the recipe card for full information on ingredients and quantities and nutritional information.
👩🏻🍳 How to make this recipe
STEP 1: Preheat your oven to 400° and line a rimmed baking pan with nonstick foil or parchment.
STEP 2: Put some Dijon and grainy mustard, honey and olive oil oil in a mason jar or small mixing bowl and add a pinch each of salt and pepper. Shake or whisk it up.
STEP 3: Put some boneless chicken and halved baby potatoes in a large mixing bowl and pour about 2/3 of the mustard mixture over it all. Use tongs to mix it all up until the chicken and potatoes are well coated. If you have time, let this sit for about an hour in the fridge to let the flavors sink in. If you don’t, no worries! Go ahead and cook it up.
STEP 4: Spread the chicken and potato mixture in a single layer on the baking pan and tuck the rosemary in and around everything.
STEP 5: Roast for about 30 minutes or until the chicken measures 165 on a cooking thermometer.
STEP 6: Let the chicken rest for a few minutes and then slice it up, slicing it as thinly as you can.
STEP 7: Divide some lettuce along plates and top it with the sliced chicken and potatoes. Drizzle a little more of the reserved mustard mixture over the top and serve it up!
🤔 Recipe FAQs
You can! All Dijon will make it a little more spicy, and all grainy will make it a little more mild.
Yep! You can even use big ones – just cut them into baby potato size chunks.
Start with the zesting! There are all kinds of fancy lemon zesting tools out there, but I love my microplane zester – it does the job quickly and you can also use it for cheese. Simply drag the lemon over the zester and little chopped lemon peel pieces will come out the other side. As for juicing, you can get as fancy as having a citrus juicer that squishes the juice out and leaves the seeds, or you can simply squeeze that lemon juice into a prep bowl with your hands.
It can! Except for the lettuce part – if you are serving it with lettuce, add that at the last minute so it doesn’t get wilty.
Leave it in the comments section below and I will get back to you pronto!
I’ve said it before but I gotta say it again for this chicken and potato salad recipe…winner, winner, chicken dinner!
🥣 Equipment we used for this recipe
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Measuring Cup: We love these angled cups that show the measurements on both the inside and outside of the cup.
- Cutting Board: These sturdy, dishwasher-safe cutting boards come in all different sizes.
- Citrus Juicer: We love this handy juicer that catches every single seed.
- Mason Jars: These jars are perfect for everything from shaking up salad dressing to eating slow cooker brownie cake out of.
- Metal Bowls: We love these lightweight bowls for everything from mixing up dough for Snickerdoodle cookies to being casual serving dishes!
- Microplane Zester: This handy tool perfectly grates off the zest from lemons, oranges and limes. It’s also a handy tool for a quick grating of Parmesan cheese!
- Rimmed Baking Pan: These baking pans are great for everything from roasting veggies to baking our favorite rum raisin oatmeal cookies.
- Thermometer: The very best way to measure if something (from steak to chicken and even cakes) is done.
- Tongs: We have this essential kitchen tool in all sizes from short to extra long.
🍽️ What to serve with this recipe
This is a great all-in-one recipe, but we wouldn’t say no to some sheet pan focaccia or some grilled flatbread on the side. And a cool glass of strawberry lemonade.
And for dessert, lets go for some super easy chocolate mousse!
😍 Other chicken salad recipes we love!
⭐️ We want to know what you think!
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comment section under the recipe card. Thank you! 😊
Roasted Chicken Potato Salad
This flavorful recipe for roasted chicken potato salad blends two mustards with a little honey for a satisfying supper salad that cooks up all in one pan!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Oven
- Cuisine: American
Ingredients
- ¼ cup Dijon mustard
- ¼ cup grainy mustard
- 1/4 cup honey
- ½ cup olive oil
- Juice from one lemon
- Sea salt and black pepper
- 1 pound boneless skinless chicken breasts
- 1 pound baby potatoes, scrubbed and halved
- 2–3 springs fresh rosemary
- 1 small head of romaine lettuce, chopped
Instructions
- Preheat your oven to 400 and line a rimmed baking pan with nonstick foil or parchment.
- Put the mustards, honey and olive oil in a mason jar or a small mixing bowl and add a pinch each of salt and pepper. Shake or whisk it up.
- Put the chicken and potatoes in a large mixing bowl and pour about 2/3rd of the mustard mixture over it all. Use tongs to mix it all up until the chicken and the potatoes are well coated. If you have time, let this sit for about an hour in the fridge to let the flavors sink in (if you don’t, no worries – go ahead and cook it up!).
- Spread the chicken and potato mixture in a single layer on the baking pan and tuck the rosemary in and around. Bake for 30 minutes or until the chicken measures 165 on a cooking thermometer.
- Let the chicken rest for a few minutes, and then slice it up.
- If you have time, this recipe is just perfect at warm to room temperature – give everything a half hour if you’ve got it!
- Divide the lettuce among plates and top with sliced chicken and potatoes. Drizzle a little more of the reserved mustard mixture over the top and serve it up!
Notes
- Chicken: We like to make this salad with chicken breasts, but boneless chicken thighs will work too.
- Grainy Mustard: Look for this mustard variety right next to the other mustards in the condiments aisle. It’s a little milder than smooth mustards and adds a wonderful texture.
- Baby Potatoes: You can use yellow ones, red ones, fingerlings…you pick! If they are on the bigger side cut them in quarters instead of halves.
We had this last night and thought it was thoroughly tasty.
I did a couple of tweaks, including the addition of some Vietnamese fish sauce and some fresh garlic.
But there is one major change that I did because of health concerns. I did not want to mingle raw chicken with the potatoes when marinating in the mustard sauce just in case some of that raw chicken juice did not cook out during the baking. Did you consider this in crafting your fine recipe?
Hi John and thanks for your thoughtful comments! I do see your point about marinating the chicken and potatoes together, and while I feel confident that cooking the chicken to 165 degrees will take care of any raw chicken juice, I think it’s also fine to marinate them separately, and even arrange the potatoes on one side of the pan and the chicken on the other. It won’t impact the flavor, and it does add an extra layer of safety, so thank you for that suggestion! One way or the other, I’m definitely adding garlic the next time I make it! :)