Rosemary Garlic Chicken and Potatoes

This sheet pan dinner of chicken thighs and potatoes get a ton of flavor from rosemary, garlic, dijon mustard and lemon.

Ingredients

• 1 pound boneless, skinless chicken thighs

• 2 lemons, 1 juiced and 1 sliced

• 1/4 cup olive oil

• 2 tablespoons dijon mustard

• 1 tablespoon rosemary, chopped

• 4 cloves garlic, minced

• 6 small potatoes, sliced in half

• 1/2 cup feta cheese, crumbled

• 1/2 cup green olives, chopped

• Salt and pepper

Instructions

1. Preheat oven to 400 degrees

2. Mix together juice of 1 lemon, dijon mustard, garlic, 2 tablespoons olive oil, rosemary, and a pinch of salt and pepper.

3. Brush olive oil on sheet pan and place chicken thighs on one side. Pour the marinade over the chicken and rub all over. On the other side place the potatoes flesh side down and drizzle with a bit more olive oil and salt and pepper. Place lemon slices on top of the chicken and potatoes. Let side in the marinade for 10 minutes (or up to 30 minutes).

4. Bake for 20 minutes.

5. Top with crumbled feta and chopped olives. Then pop back in on broil for a few minutes until golden brown.

Takes 35 minutes

Serves 4