Monthly Meal Planner, Menu Planner, Free Recipe Website, Dinner Ideas, Monthly Menu Planner, Monthly Meal Plan, monthly menu plan, Monthly Meal Planning, monthly menu planning, meal plan, family meal planner, family menu planner, easy meal planning, easy menu planning, month of meals, menu calendar, free meal calendar, free menu planner, free recipe planner, free recipe calendar, meal calendar, recipe planner, recipe calendar, monthly recipes, home dining, month of recipes, smart cooking, use leftovers, reuse meals, leftover planning, left overs, diverse meals, jes, jessica, mostek, jessica mostek, meal ideas, menu ideas, no credit card needed, no credit card necessary, ideas for supper, ideas for supper tonight

Return to browsing category: Main Dishes

Pan-Roasted Chicken and Potatoes by Mallory McAllister serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Very quick meal and tasted great.

Ingredients:

1/3 cup

Mayonnaise

3 TBSP

Dijon Mustard

Boneless, skinless chicken breasts cut in 1/2

1 lb

small red potatoes, cut in quarters

cloves garlic, pressed

salt and pepper to tase

Directions:

Preheat oven to 350 degrees F. Lightly grease a 13x9 in pan. In a large mixing bowl, whisk mayonnaise and Dijon mustard together well. Place chick and potatoes in bowl, turning to coat completely. Place everything plus the garlic in the 13x9 in pan: salt and pepper well.
Bake uncovered 30-35 minutes or until potatoes are tender and juice of chick is no longer pink when center of thickest piece is cut.

Serving suggestions: steamed baby carrots, steamed spinach, and a salad.

Categories:

Main Dishes
Poultry
Quick & Easy
Spring/Summer