Ron Wilson

Ron Wilson

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From Rita's Garden


1/4 cup olive oil

2 lemons: 1 juiced and 1 thinly sliced

1 generous tablespoon Dijon mustard or Grainy country mustard

2-3 teaspoons garlic, minced

2 pounds Yukon gold potatoes, peeled and cut into bite size pieces

2 pounds bone-in, skin-on chicken thighs

1 tablespoon rosemary, fresh or dried, minced

Preheat the oven to 425 degrees . Whisk together oil, lemon juice, mustard and garlic. Add salt and pepper to taste.

Toss the potatoes, chicken, rosemary and sliced lemon with the dressing. Put the potato mixture on the baking sheet and top with the chicken. Both should be in single layers. Roast until potatoes are tender and the chicken is cooked, 35-45 minutes or so.  

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