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