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

• 2 boneless chicken breasts or thighs, thinly sliced

• 2 lemons, 1 juiced and 1 sliced

• 1/4 cup Garlic Olive Oil 

• 2 tablespoons dijon mustard

• 1 tablespoon rosemary, chopped

• 1 teaspoon smoked sweet paprika

• 6 small potatoes, sliced in half

• 1/2 cup feta cheese, crumbled

• 1/2 cup olives, chopped

• 1 teaspoon salt

• 1/2 teaspoon pepper

Instructions

1. Preheat oven to 400 degrees

2. Mix together juice of 1 lemon, dijon mustard, paprika, 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. Marinate for 10 minutes (or up to 30 minutes).

4. Bake for 20 minutes.

5. Top with crumbled feta and chopped olives. Broil for a few minutes until golden brown.

 Takes 35 minutes

Serves 4