Zesty Roasted Chicken and Potatoes

 

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

• 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.