Honey Mustard Chicken with Ranch Cottage Fries

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat broiler with racks in the center and upper third. Scrub potatoes. Place in a microwave-safe dish and microwave on high for 3 minutes. Carefully flip and continue to microwave until soft and easily pierced through the center with a knife, 3–7 minutes more. Set aside until cool enough to handle. In a small bowl, whisk together honey and mustard.

Step 2

Brush a rimmed baking sheet with oil. Cut potatoes into ½-inch thick rounds. Arrange in a single layer on prepared baking sheet. Brush with oil and season with salt and pepper.

Step 3

Broil potatoes on upper oven rack until golden-brown on the bottom, about 5 minutes (watch closely as broilers vary). Flip and sprinkle with more salt and pepper. Return to oven and broil until bottoms are golden-brown, 3–5 minutes more. Meanwhile, pat chicken dry; season all over with salt and pepper.

Step 4

Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add chicken and cook until cooked through, 3–4 minutes per side. Brush ¼ of the honey mustard sauce all over chicken and cook, turning, until glaze is charred in spots, about 1 minute more. Transfer to plates.

Step 5

Serve honey mustard chicken with potatoes alongside. Drizzle potatoes with ranch and sprinkle with fried onions. Enjoy!