In a small bowl mix together the Dijon mustard, garlic, 1 TBSP of olive oil, 1/2 tsp of salt, and 1/2 tsp pepper until well combined.
Pat the chicken pieces dry with a paper towel then spread them out onto a large rimmed baking sheet skin-side up. Brush the tops of the chicken evenly with the Dijon sauce.
Add the potatoes to a large mixing bowl and drizzle on 2 TBSP of olive oil. Sprinkle the rosemary, 1/2 tsp salt, and 1/4 tsp pepper onto the potatoes then toss to coat.
Lay the potatoes in a single layer onto the baking sheet around the chicken pieces.
Bake in the preheated oven until the chicken is cooked through and potatoes are tender, about 40 minutes.
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