8-10 Boneless Skinless Chicken Thighs 1 Lemon 2 Yellow onions cut into 2” chunks 2 pounds Baby Potatoes, halved 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)

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.