Sheet Pan Baked Dijon Chicken and Potatoes combine  savory chicken pieces with potatoes to make an easy weeknight meal.

Sheet Pan Baked Dijon Chicken and Potatoes
By Sue Lau | Palatable Pastime

In the search for simple economical dinner ideas for busy weeknights, you can do no better  than sheet  pan chicken with potatoes.  Eternally inexpensive and quick to get onto the pan and to the table.

I’ve always been a big fan of recipes with chicken on the bone, as having the bone in there while it cooks always helps to keep the meat juicy and moist. I used to watch the Emeril Live show in the evenings and would complain he never had any budget bone-in chicken recipes which we are always looking for new ideas. And I would  roll my eyes when he said he was doing a drumstick recipe only to watch him cut out the bone and  stuff it.

Apparently he never got off work at  five and had to  get dinner on the table for a hungry family. Because stuffing the chicken leg is all fine and that, but busy families aren’t going to do that. It’s just a pain.

Growing up my Mom would make baked chicken once a week or so, and I always loved it. Later on she  got a rotisserie, but that takes time. And even if she had lots of time  to cook, still  she deserved an easy to prep meal.

Mom never popped her potatoes on there, but this is something you can do, and tossing  it all with the seasonings  makes sure it tastes very good. You don’t have to worry about raw chicken on the potatoes because it will  all safely cook together.

And  roasted potatoes I just love. Whether it is with a squeeze of lemon or a bit of ketchup on the side, this is something that adults and children alike will love.

I did want to mention  about my photo- I used the cast iron as a serving platter- not to cook in. It makes it easy enough for everyone to grab what they want at the table while the cast iron keeps it warm. You’ll want to bake your chicken and potatoes on a  pan though to make sure there is enough room  for the oven’s hot air to move around the food and cook it evenly.

I like to serve this with an easy tossed salad, but something like steamed green beans, broccoli,  or asparagus is  always a nice choice for  something warm and green.

I’m not sure what else I will have  posted  this week- I wanted to get a Greek  Walnut cake made but ran short on time. I’ve got plenty of recipes tucked away though, so will try to have at least one more up before the weekend, and then on Sunday I  will be posting with the Sunday Supper group for pumpkin recipes. I have  a simple pumpkin pie recipe just in time for the upcoming Canadian Thanksgiving.

While my Canuck friends are enjoying their turkey, we here in Ohio at Palatable will be making our annual pilgrimage up to Waynesville (where we used to  live)  for the annual Ohio Sauerkraut Festival. Oh dear lord, I will eat my weight in kraut! 🙂

~Sue

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