Can I use all one kind of mustard if I don't have both on hand?

You can! All Dijon will make it a little more spicy, and all grainy will make it a little more mild.

Can I use any kind of little potatoes?

Yep! You can even use big ones - just cut them into baby potato size chunks.

How do I juice and zest a lemon?

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.

Can this recipe be made ahead of time?

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.

Have a question that I didn't cover?

Leave it in the comments section below and I will get back to you pronto!

Roasted Chicken Potato Salad

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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!

Author: Kate Morgan Jackson
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 1x
Category: Dinner
Method: Oven
Cuisine: American

Ingredients

Scale

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

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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 2/3^rd 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.

Find it online: https://www.framedcooks.com/sheet-pan-honey-mustard-chicken-potato-salad/