Zesty Roasted Chicken and Potatoes

We had this for dinner last night and it is so good. I love red potatoes. This is one I had in my recipe box from a while ago. Both hubby and M&M gobbled it up.

Zesty Roasted Chicken and Potatoes
6 boneless, skinless chicken breasts
1 lb. small red potatoes, cut into fourths
1/3 c. mayonnaise or salad dressing
3 Tbsp. Dijon mustard
1/2 tsp. pepper
2 cloves garlic, finely chopped
chopped fresh chives, if desired

1. Heat oven to 350 degrees. Spray 15X10X1-inch pan with cooking spray.
2. Place chicken and potatoes in pan. In small bowl, mix remaining ingredients except chives; brush over chicken and potatoes.
3. Bake uncovered 30-35 minutes or until potatoes are tender and juice of chicken is clear when center of thickest part is cut (170 degrees). Sprinkle with chives.

I had a few variations with this recipe. I only used 3 or 4 chicken breasts because that is all the people we need to feed around here and we don't eat leftovers very well. I don't know how many potatoes I used, I just guessed at how many looked like could fit in the pan. I usually use dijon mustard, but realized I only had honey mustard last night. I like the Dijon better. I'm not one to chop up garlic cloves so I used the already chopped kind in a jar. I also just used a 13x9 pan because that's what was easiest.

We also had a salad that is our favorite. There's no recipe, just ingredients that we put together that we really like.

Spring mix salad greens
feta cheese
cashews
chopped green apples
chopped green onions
poppyseed dressing

My husband doesn't like the green onions so I rarely put that in. I saw this great idea somewhere on how to chop up green onions. Instead of using a knife, use kitchen scissors! Okay, so many of you probably are like, duh, I knew that already. I'm still a budding chef so anything that makes my life and making dinner easier and faster is wonderful news!