Zesty Roasted Chicken with Potatoes

Makes 6 servings

  • 6 boneless skinless chicken breast halves (about 1 3/40
  • 1/2 teaspoon salt
  • 1/3 cup mayonnaise or salad dressing
  • 3 tablespoons Dijon or spicy brown mustard
  • 1/2 teaspoon pepper
  • 2 cloves garlic, finely chopped
  • 1 pound new potatoes, each cut into 6 wedges
  • Chopped fresh chives, if desired

Heat oven to 350°. Line broiler pan with aluminum foil. Spray rack of broiler pan with cooking spray. Arrange chicken on center of rack in broiler pan; sprinkle both sides with salt.

Mix mayonnaise, mustard, pepper and garlic in large bowl; brush about 3 tablespoons mixture on chicken. Add potatoes to remaining mayonnaise mixture; toss. Arrange potatoes around chicken.

Bake uncovered 45 to 55 minutes, turning potatoes halfway through cooking, until juice of chicken is no longer pink when centers of thickest pieces are cut and potatoes are tender. Sprinkle with chives.

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