8-10 Boneless Skinless Chicken Thighs
1 Lemon
2 Yellow onions cut into 2” chunks
2 pounds Baby Potatoes, halved or sweet potatoes cubed
1/4 cup whole grain Dijon mustard
1/2 cup extra virgin olive oil
1+ teaspoon dried rosemary
1 tablespoon dried thyme
Kosher salt and ground pepper 1/2 tsp each
2-3 cloves minced garlic(jar)

8 -10 Boneless Skinless Chicken Thighs 1 Lemon 2 Yellow onions cut into 2” chunks 2 pounds Baby Potatoes, halved or sweet potatoes cubed 1/4 cup whole grain Dijon mustard 1/2 cup extra virgin olive oil 1 + teaspoon dried rosemary 1 tablespoon dried thyme 2 -3 cloves minced garlic(jar)

Preheat oven to 425 with rack in center
In a large bowl
Squeeze all lemon juice & remove seeds
Add: mustard, olive oil, rosemary, thyme,
salt, pepper and minced garlic
Stir to mix, then add potatoes and onions
and mix to coat
Line large sheet pan with heavy duty foil
Spray with Pam
Place thighs on leaving some space
between and around them
Pour potato and onions over
(try to get some of the sauce on the thighs)
Bake for 1 hour center of oven
Check after 45 min and if browning
too much place a loose sheet of foil over.