One-pan potatoes

Slice the 4 medium potatoes into ¼-inch thick rounds, leaving the skin on for texture and nutrition.

Cut the chicken breast into ½-inch thick pieces or cutlets, ensuring even thickness for uniform cooking.

Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 1-2 minutes.

Add the sliced potatoes in a single layer, pressing gently to increase contact with the pan, and cook undisturbed for 4-5 minutes until the bottoms begin to brown.

Stir the potatoes and push them to the sides of the pan, then add the chicken pieces in the center.

Cook the chicken for 3-4 minutes on the first side until it begins to color, then flip and cook for another 2-3 minutes until no longer pink on the surface.

Toss the potatoes and chicken together, breaking up any stuck pieces from the bottom of the pan.

Sprinkle the 1 tsp dried tarragon over the mixture and stir to distribute evenly.

Pour the ¼ cup honey-dijon bbq sauce over everything and toss until the chicken and potatoes are coated.

Reduce heat to medium and cook for 5-8 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork and the chicken reaches 165°F internally.

Taste and adjust seasoning if needed, then serve directly from the skillet or transfer to a platter.