Lemon Rosemary Roasted Chicken and Potato

• 4 boneless , skinless chicken thighs
• 1/4 cup extra virgin olive oil
• 2 tbsp fresh lemon juice
• 4 clove crushed garlic
• 2 sprigs fresh rosemary, roughly pulled apart
• 2 tbsp capers
• 3 green onions sliced lenghwise
• 1 tsp salt, divided
• 1 tbsp brown mustard
• 1 lemon cut into thick slices
• 1 fresh pepper ground to taste
• 2 large russet potatoes cut into 1" cubes

1. Heat oven to 425F.
2. Prepare chicken by salting with half of salt amount and a couple of grinds of fresh pepper.
3. Season potatoes in same fashion.
4. Add all ingredients into a large bowl and toss to coat well.
5. Place in a 3 quart baking dish and cook for 45-60.
6. Until meat is cooked and potatoes are tender.
7. SERVING SUGGESTIONS: This would pair great with a great salad and crusty french bread to soak up the sauce.
8. Recipe by taylor68too
9. NOTE: when adding sliced lemons to your dish remove any seeds.
10. Just push out of slices and then you'll have no worries of the ruining the dish:-)

chicken thighs, extra virgin olive oil, lemon juice, garlic, rosemary, capers, green onions, salt, brown mustard, lemon, fresh pepper, russet potatoes

Taken from cookpad.com/us/recipes/361398-lemon-rosemary-roasted-chicken-and-potato (may not work)