Olive Rosemary Dijon Roasted Chicken & Potatoes
This dish brings out everything we love about our Olive Rosemary Dijon: bright citrus, fragrant herbs, and a savory depth that transforms simple ingredients into something special. The chicken roasts until tender with golden, flavorful skin, while the potatoes soak up all the extra marinade. It’s an easy, satisfying meal you can prep ahead and serve any night of the week.
Serves: 4
Prep Time: 10 minutes (plus marinating time)
Cook Time: 50–60 minutes
Ingredients
- Juice of 1 lemon
- ¼ cup olive oil
- 3 Tbsp New Canaan Farms Olive Rosemary Dijon Mustard
- 2 Tbsp chopped fresh rosemary
- ¼–½ tsp salt
- ¼–½ tsp black pepper
- 6–8 chicken thighs
- 1 ½ lb baby gold or red potatoes, halved
- Green beans, for serving
Serve With: A simple green salad, crusty bread, or extra Olive Rosemary Dijon on the table.
Directions
- Preheat the oven to 400°F and line a large sheet pan with parchment for easy cleanup.
- In a large bowl, whisk together the lemon juice, olive oil, Olive Rosemary Dijon, rosemary, salt, and pepper. Add the chicken thighs and turn to coat. Marinate for at least 1 hour or up to overnight.
- When ready to roast, remove the chicken from the refrigerator and let it rest at room temperature for 30 minutes.
- Add the halved potatoes to the prepared sheet pan. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Nestle the marinated chicken thighs, skin-side up, among the potatoes. Pour any remaining marinade over the top.
- Bake for 50–60 minutes, or until the chicken is cooked through and the skin is golden. For deeper browning, broil for 2–3 minutes at the end.
- Serve warm with the roasted potatoes and a side of green beans.