Lemon-Rosemary Roasted Chicken Thighs with Potatoes

• Meat

  • 1 1/2 lbs Chicken thighs, bone-in skin-on

• Produce

  • 2 cloves Garlic
  • 1 1/2 lbs Red potatoes
  • 4 sprigs Rosemary, Fresh

• Condiments

  • 1 tbsp Dijon mustard

• Oils & Vinegars

  • 1/4 cup Olive oil

• Other

  • 2 Lemons--1 zested and juiced (about 1 1/2 tsp. zest, 4 tbsp. juice and 1 thinly sliced

Found on rachaelraymag.com

Description

Directions

• Preheat the oven to 425 degrees . In a small bowl, whisk the oil, lemon zest and juice, mustard and garlic; season the dressing with salt and pepper. On a rimmed baking sheet, toss the potatoes, chicken, rosemary and sliced lemon with the dressing; season. Arrange the potato mixture and chicken, skin side up, in a single layer. Roast, turning the potatoes once, until the potatoes are golden-brown and tender and the chicken is cooked through, 35 to 40 minutes.