Shelly's Recipe

HERBED CHICKEN THIGHS WITH ROAST POTATOES

Category: Chicken

2 garlic cloves, minced
1 tbsp Dijon mustard
1 tsp grated lemon zest
1 tsp dried oregano
1/2 tsp ground coriander
2 tsp olive oil
3/4 tsp salt
4 (1/4 lb) skinless boneless chicken thighs
2 small (6 oz) baking potatoes, scrubbed and cut into 1/2 inch cubes

Combine the garlic, Dijon mustard, zest, oregano, coriander, 1 tsp of the oil, and 1/2 tsp of the salt in a zip-close plastic bag: add the chicken. Squeeze out the air and seal the bag, turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 20-30 minutes or up to 1 day.

Toss the potatoes with the remaining 1 tsp oil and 1/4 tsp salt in a small bowl. Spray a baking sheet with nonstick spray and lay the potatoes on the sheet in a single layer. Place the potatoes in the oven and preheat oven to 425. When the oven reaches 425, remove the potatoes from the oven, stir them, and push them to one side. Place the chicken on the baking sheet and return to the oven. Bake until the chicken is cooked through and the potatoes are tender and browned, about 20 minutes. Serves: 4