One-Pan Rosemary Roast Chicken + Potatoes

• Gluten free

• Meat

  • 1 1/2 lbs Chicken thighs

• Produce

  • 3 cloves Garlic
  • 1 Onion
  • 1 lb Potatoes
  • 3 tbsp Rosemary, Fresh

• Condiments

  • 3 tbsp Balsamic vinegar
  • 1 tbsp Dijon mustard

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

Found on wholeandheavenlyoven.com

Description

Ingredients

• 1-1/2 lbs chicken thighs
• 3 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 3 tablespoons fresh rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon dijon mustard
• 1 onion
• 1 lb potatoes
• 3 cloves garlic
• 1-1/2 lbs chicken thighs
• 1 lb Yukon gold potatoes, quartered
• 1 large onion, largely-diced
• 3 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 3 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 3 tablespoons minced fresh rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper

Directions

• Preheat oven to 400F. Lightly grease a large baking sheet and arrange chicken, potatoes, and onion on sheet. Set aside.
• In a small bowl, whisk remaining ingredients until smooth. Divide in half and drizzle one half over potatoes, chicken, and onions and set remaining half aside.
• Bake chicken at 400F 35-40 minutes or until chicken registers 165F and potatoes and onions are tender. Remove from oven and drizzle remaining sauce over all. Serve warm and enjoy!

Nutrition