Lemon-Rosemary Roasted Chicken Thighs w/ Potatoes
Daily Inspiration S
From Everyday with Rachel Ray
1/4 colive oil
2lemons (1 zested and juiced - 1 1/2 tsp. zest and 4 tbsp. juice) and 1 thinly sliced
1 Tbspdijon mustard
2 clovegarlic, minced
1 1/2 lbred potatoes, cut into 1 inch cubes
1 1/2 lbbone-in, skin-on, chicken thighs
How to Make Lemon-Rosemary Roasted Chicken Thighs w/ Potatoes
- 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.
- On a rimmed baking sheet, toss the potatoes, chicken, rosemary and sliced lemon with the dressing; season to taste.
- 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.