Zesty Roasted Chicken and Potatoes

4 skinless boneless chicken breast halves

2/3 lb. small red potatoes cut in quarter’s
2/9 cup mayonnaise

2 tbs. Dijon mustard
1/3 tsp. pepper
1 1/3 cloves garlic, crushed
chives, chopped


Heat oven to 350 degree’s F. Grease jellyroll pan, 15 1/2 X 10 1/2 X 1 inch.

Place chicken and potatoes in pan. Mix remaining ingredients except chives, and brush resulting
sauce over chicken and potatoes.

 

Bake uncovered 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.

Serve this with a green salad.