Tuesday, October 2, 2007

Zesty Roasted Chicken and Potatoes


6 skinless boneless chicken breast halves (I cut into bite-size pieces)
1 pound small red potatoes, cut in quarters
1/3 cup mayonnaise
3 tablespoons Dijon mustard
1/2 teaspoon pepper
2 cloves garlic, crushed
chopped fresh chives, if desired
1. Heat oven to 350 degrees. Grease jelly roll pan. (I use olive oil)
2. Place chicken and potatoes in pan. Mix remaining ingredients except chives; brush over chicken and potatoes.
3. Bake uncovered 30 to 35 minutes or until potatoes are tender and juice of chicken is no longer pink when centers
of thickest pieces are cut. Sprinkle with chives.
I usually mix all the ingredients together in a large bowl to coat everything before roasting. This is such an easy meal served
with a Caesar salad and crusty baked bread. My family loves it.

7 comments:

Humble Origins said...

Hi Junebug! I saw this recipe posted over on Pioneer Woman's site and copied it... It sounded amazing when I read it and I see you have a photo posted here and it even looks amazing! I'll be trying this one this weekend...

Again, thanks for sharing!

Junebug said...

It is a good recipe. I think adding a little more dijon mustard sometimes is a good thing. You're welcome. Thanks for visiting me.

Nin said...

oooh yummy! that looks delicious!!! I shouldn't have read this post....I'm super hungry now, lol!

Anonymous said...

this is one of my favorite meals you make mom!!!

Melissa said...

I was wondering if you cared if I posted this on my family-fixins blog? Of course I will credit it to you! It sounds Yum-O! Im a HUGE Rachael Ray fan! I would LOVE to meet her and cook with her! That would be awesome!

Junebug said...

Melissa,
That would be great. Go right ahead and post it.

ashpags said...

Ooh, this looks delicious! I'll have to try it one of these days...once I finish my PW lasagna leftovers! =)