Easy (and easily eaten) roasted chicken and potatoes

I knew this recipe was definitely worth sharing when I found myself drooling all morning at the prospect of a leftover lunch. But if that doesn't convince you to try this one, let my kids tell you their reviews.

"Wow, I'm super picky and actually like this!" (I'll take it!)

"I can't speak-- I think I've died and gone to chicken heaven." (Literally, this is what he said. Goofball.)

"Can I have some noodles?" (She's two and 80% of her diet consists of pasta.)

Says husband, "it's a keeper!"

And says I, "holy moly, if this was any easier someone would have had to drop it off at my doorstep."

Without further adieu:

Easy roasted chicken and potatoes

4-6 boneless, skinless chicken breasts
1.5 pounds redskin potatoes, cut into medium chunks
1/3 cup mayo
3 Tablespoons dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
2-3 garlic cloves, minced (we looooove garlic. I load it up but not everyone likes it as much as we do!)

Arrange chicken and potatoes in a sprayed jelly roll pan. Blend mayo and remaining ingredients in a small bowl and brush or spread over chicken and potatoes. Bake uncovered at 400 F for 25-30 minutes or until potatoes are soft and chicken juices run clear.

I would have included a photograph, but in the time it took me to type this out I have since eaten the rest of the leftovers because it's just. that. good.