Dijon Chicken and Shallot Tray Bake

• 200 g, cut into 3 cm pieces — Boneless skinless chicken breast, raw
• 100 g, peeled and quartered — Raw shallots
• 220 g, halved — Raw baby potatoes
• 120 g, trimmed — Raw green beans
• 20 g — Dijon mustard
• 12 g, divided — Extra-virgin olive oil
• 15 g — Fresh lemon juice
• 4 g, grated — Raw garlic
• 1 g — Dried oregano leaves
• 0.5 g — Ground black pepper
• 0.8 g, divided — Fine salt

Method

1. 1Start the potatoes and shallotsHeat oven to 425°F. Toss potatoes and shallots with 6 g oil and half the salt on a rimmed sheet pan.425°FLook for: The mixture is even and ready for the next action, with no dry pockets.Safety: Use oven mitts and keep the hot tray on a heat-safe surface.
2. 2Roast 10 minutesRoast 10 minutes; maintain the stated heat for the full time so the food cooks evenly.10 minLook for: Potato cut sides begin to brown and shallot edges soften.
3. 3Coat the chickenStir Dijon, remaining oil and salt, lemon, garlic, oregano, and pepper.Look for: The mixture is even and ready for the next action, with no dry pockets.
4. 4Coat every chicken pieceCoat every chicken piece while the vegetables start.1 minLook for: Chicken has a thin, even mustard coating with no dry spice pockets.Safety: Wash hands and sanitize surfaces after handling raw chicken.
5. 5Finish the trayTurn potatoes and shallots, add chicken and green beans in one layer.Look for: Everything is evenly positioned and ready for the next action.
6. 6Roast 14 to 17 minutesRoast 14 to 17 minutes until chicken reaches 165°F.17 min · 165°FLook for: Chicken is browned, shallots are caramelized, potatoes tender, and beans blistered.Safety: Verify the thickest chicken piece reaches 165°F with a clean thermometer.