lemon-rosemary roasted chicken thighs w/ potatoes

Name: Lemon-Rosemary Roasted Chicken Thighs w/ Potatoes
Prep time: 10 min
Cook time: 35 min
Yield: 4
Cuisine: American
Ingredients: 1/4 cup(s) olive oil; 2 - lemons (1 zested and juiced - 1 1/2 tsp. zest and 4 tbsp. juice) and 1 thinly sliced; 1 tablespoon(s) dijon mustard; 2 clove(s) garlic, minced; 1 1/2 pound(s) red potatoes, cut into 1 inch cubes; 1 1/2 pound(s) bone-in, skin-on, chicken thighs; 4 sprig(s) rosemary

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Deep In The Heart of, TX

Updated on Sep 30, 2015

A great one-dish meal! From Everyday with Rachel Ray

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prep time 10 Min

cook time 35 Min

method Bake

yield 4 serving(s)

Ingredients

1/4 cup olive oil
2 - lemons (1 zested and juiced - 1 1/2 tsp. zest and 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 rosemary

How To Make lemon-rosemary roasted chicken thighs w/ potatoes

Step 1

Preheat oven to 425 degrees. In a small bowl, whisk the olive oil, lemon zest, lemon juice, mustard and garlic; season the dressing with salt and pepper.

Step 2

On a rimmed baking sheet, toss the potatoes, chicken, rosemary and sliced lemon with the dressing; season to taste.
Step 3

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, 35-40 minutes.
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