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Lemond-Rosemary Roasted Chicken Thighs with Potatoes Recipe

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This recipe for Lemond-Rosemary Roasted Chicken Thighs with Potatoes is from A Generation of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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.
2. 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.
3. Roast, turning the potatoes once, until the potatoes are golden-brown and tender and the chicken is cooked through, 35 to 40 minutes.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10
Personal Notes:
Personal Notes:
You can use an Orange if you don't have a lemond available.

 

 

 

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