One Pan Chicken and Potatoes

Preheat oven to 425 degrees F.

For the vinaigrette: place oil, vinegar, dijon, honey, minced garlic, worcestershire, salt, seasonings and parmesan cheese into blender and blend at high speed until smooth. Set aside.

Cut potatoes into bite size pieces, place into a baking dish, and toss with half of the vinaigrette.

Place chicken breasts on top of the potatoes and coat both sides of breasts with remaining vinaigrette. Lightly salt and pepper.

Place dish into preheated oven. You will want to baste every 20 minutes with the vinaigrette/juice that will collect under the potatoes. Roast until potatoes are soft and chicken is no longer pink. Cooking time will vary dependent on fresh or frozen chicken breast. Fresh takes almost an hour and frozen is close to an hour and 20 minutes. Just make sure the juices in the chicken run clear, and the potatoes are fork tender.

Tip: The smaller you cut the potatoes the better they will cook