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Zesty Roasted Chicken and Potatoes

Oxmoor House
Yield 6 servings
Just add a salad to round out this quick and easy one-dish meal.


  • 6 boneless, skinless chicken breasts
  • 1 pound redskin potatoes, quartered
  • 1/3 cup mayonnaise
  • 3 tablespoons Dijon mustard
  • 1/2 teaspoon pepper
  • 2 cloves garlic, pressed
  • Optional: fresh chives to taste, chopped

How to Make It

  1. Arrange chicken and potatoes in a lightly greased jelly roll pan. Blend mayonnaise and next 3 ingredients in a small bowl; brush over chicken and potatoes.

  2. Bake, uncovered, at 400° for 25 to 30 minutes or until potatoes are tender and juices run clear when chicken is pierced with a fork. Sprinkle with chives, if desired.

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