Mustard Aioli Baked Chicken & Potatoes with Herbs

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Modified from a recipe in Dash. Serve with fresh corn on the cob or other vegetable of your choice.

Preparation time:
Cooking time:

Difficulty: Medium - experience needed


1/2 cup mayonnaise
2 cloves garlic, mashed to a paste
1 heaping Tbsp Dijon mustard
1 heaping Tbsp Spicy brown mustard
1/2 tsp Liquid Smoke
1 Tbsp Balsamic Vinegar
Kosher salt & Freshly ground pepper to taste
2 1/2 lb potatoes (if using large potatoes, cut into about 2" chunks)
4 boneless, skinless chicken breasts
1/2 poultry seasoning
2 Tbsp Balsamic Vinegar
1 Tbsp Liquid Smoke
3 Tbsp parsley flakes
Kosher salt & Freshly ground pepper


Whisk together mayonnaise, garlic, mustards, 1/2 tsp Liquid Smoke, 1 Tbsp Balsamic vinegar, salt & pepper to taste. Cover and refrigerate at least 30 minutes to overnight.
Preheat oven to 350 degrees
Spray a 9 x 13 baking dish with cooking spray.
Place potatoes into a large bowl and toss with aioli.
Place chicken breasts at one end of baking dish. Sprinkle chicken with poultry seasoning, 2 Tbsp balsamic vinegar, & 1 tbsp Liquid Smoke. Place potatoes in the baking dish with chicken. Sprinkle chicken and potatoes with parsley flakes, basil, oregano, and salt & pepper to taste.
Bake uncovered for approximately 20 minutes.
Turn chicken and season with basil, oregano, and poultry seasoning. Stir potatoes. Bake an additional 20 minutes or until chicken is done and potatoes are tender.


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