From Rita's Garden

SHEET PAN SUPPERS: CHICKEN WITH ROSEMARY POTATOS

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.  

Ron Wilson

Ron Wilson

Want to know more about Ron Wilson? Get their official bio, social pages & articles on 55KRC! Read more

title

Content Goes Here