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15 minutes
1 hour 10 minutes
- 6 boneless skinless chicken breasts (about 1 3/4 lb)
- 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
- Preheat oven to 350°F. Line a broiler pan with foil and spray the rack with cooking spray. Place the chicken in the center of the rack, then season both sides with salt.
- Combine mayonnaise, mustard, oil, pepper, and garlic in a large bowl. Brush approximately 3 tablespoons of the mixture onto the chicken. Toss the potatoes in the remaining mayonnaise mixture and then arrange them around the chicken.
- Roast uncovered for 45 to 55 minutes, flipping potatoes halfway through, until potatoes are tender and chicken juices run clear when thickest part is cut (170°F). Finish by garnishing with fresh chives.
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