6
pechugas de pollo, sin huesos y sin piel (aproximadamente 1 3/4 lb)
1/2
cucharadita de sal
1/3
taza de mayonesa o de aderezo para ensalada
3
cucharadas de mostaza Dijon
1
cucharada de aceite vegetal
1/2
cucharadita de pimienta
2
dientes de ajo, finamente picados
1
lb de papitas rojas, cada una cortada en 6 gajos
Cebollines frescos, picados, opcional
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Instrucciones
1
Precalienta el horno a 350°F. Cubre la charola del asador con papel aluminio. Rocía la rejilla del asador con spray para cocinar. Acomoda el pollo en el centro de la rejilla en la charola del asador; rocía ambos lados con sal.
2
En un tazón grande, mezcla la mayonesa, la mostaza, el aceite, la pimienta y el ajo; unta 3 cucharadas de la mezcla sobre el pollo. Añade las papas a la mezcla de mayonesa sobrante; revuelve. Acomoda las papas alrededor del pollo.
3
Hornea sin tapar de 45 a 55 minutos, volteando las papas a la mitad de la cocción, hasta que las papas estén blandas y el jugo del pollo esté claro al cortar el centro de la parte más gruesa (170°F). Espolvorea con los cebollines.
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Consejos de expertos
consejo 1
Puedes sustituir la mostaza Dijon con mostaza parda o con mostaza de miel granulada.
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