Oh honey, honey! Jen shows you why you should make this your new go-to chicken and potato bake.Ingredients1 lb chicken tenders1 ½ cups baby potatoes, halved¼ cup shallots, thinly slicedSeveral sprigs of fresh rosemary2 tbsp butter1 tbsp olive oilSalt and pepper to tasteFor the sauce:3 tbsp dijon mustard2 tbsp grainy mustard3 tbsp honey1 tbsp apple cider vinegar1 tbsp olive oilSteps1.) Preheat oven to 375°F. Add olive oil and butter in a pan on medium heat. Add potatoes and cook for about 5 minutes. Then and shallots and cook until softened. Meanwhile, make the sauce by combining all the ingredients in a bowl. Season chicken with salt and pepper.2.) Transfer the shallot and potatoes and arrange the chicken in a baking dish. Pour the sauce over the top and sprinkle a few torn rosemary leaves. Loosely cover with foil and bake for 15 minutes. Remove foil and continue baking for about 20-25 minutes or until golden brown and fully cooked.___Subscribe to Tastemade: http://taste.md/1QsXIWqFIND us on Snapchat Discover: http://taste.md/1P9UuDMLIKE us on Facebook: http://taste.md/1Zf0BveFOLLOW us on Instagram: http://taste.md/1OaAv4PMore daily programming http://www.tastemade.comWatch us behind the scenes at Snapchat: @tastemade