Dijon Roasted Chicken & Potatoes

I made up a recipe for dinner tonight and it was quite tasty and very easy. Give it a try.. I also need to write it down so I remember how I made it. They had bone-in, skin-on chicken breasts on sale & I like roasted chicken that way.. it turns out more moist and flavorful than boneless, skinless, I think.

4-5 bone in, skin on chicken breasts
6-8 red or yukon gold potatoes (mine were garden fresh.. even better)
1/2 onion (sliced)

1/4 cup olive oil
1-2 T dijon mustard (I used a grainy, country style Grey Poupon dijon)
1/2 t. salt
1/2 t. pepper
1/2 t. garlic powder
juice of 1/2 a lemon

Mix the sauce together until well combined. Place the chicken breasts on a baking sheet (can line with foil for easy clean up). Brush the sauce onto the chicken. I tossed the potatoes in a bowl with just olive oil, salt & pepper and then placed the potatoes all around the chicken on the pan. Put the onion slices on top of the chicken. Bake uncovered at 400 degrees for 40 to 50 minutes until the chicken is done (165 on a meat thermometer) & the potatoes are tender. I would have included carrots in the mix with the potatoes, but I didn't have any.

No comments: