Lemon Rosemary Chicken Thighs With Potatoes - cooking recipe

Ingredients

1/4 cup olive oil
2 lemons, with 1 zested and juiced and 1 thinly sliced (about 1 1/2 tsp zest, 4 tbsp juice)
1 tablespoon Dijon mustard
2 garlic cloves, minced
1 1/2 lbs red potatoes, cut into 1 inch cubes
1 1/2 lbs bone-in skinless, chicken thighs
4 sprigs fresh rosemary

Preparation

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.