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Zesty Roasted Chicken and Potatoes

Liven up a meat and potatoes meal with Dijon mustard and garlic.

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 (57) 8 Reviews
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  • Prep Time 15 min
  • Total Time 1 hr 10 min
  • Servings 6

Ingredients

6
boneless skinless chicken breasts (about 1 3/4 lb)
1/2
teaspoon salt
1/3
cup mayonnaise or salad dressing
3
tablespoons Dijon mustard
1
tablespoon vegetable oil
1/2
teaspoon pepper
2
cloves garlic, finely chopped
1
lb small red potatoes, each cut into 6 wedges
Chopped fresh chives, if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. Line broiler pan with foil. Spray rack of broiler pan with cooking spray. Arrange chicken on center of rack in broiler pan; sprinkle both sides with salt.
  • 2 In large bowl, mix mayonnaise, mustard, oil, pepper and garlic; brush about 3 tablespoons mixture on chicken. Add potatoes to remaining mayonnaise mixture; toss. Arrange potatoes around chicken.
  • 3 Bake uncovered 45 to 55 minutes, turning potatoes halfway through cooking, until potatoes are tender and juice of chicken is clear when center of thickest part is cut (170°F). Sprinkle with chives.

EXPERT TIPS

Expert Tips

Coarse-grained, spicy brown or honey mustard can be substituted for the Dijon mustard.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
85mg
85%;
Sodium
530mg
530%;
Total Carbohydrate
15g
15%
(Dietary Fiber
2g
2%
  Sugars
1g
1%
),
Protein
31g
31%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
8%;
Calcium
4%;
Iron
15%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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