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.