Lemon Herb Chicken and Potatoes

It’s time again for another NEW to me recipe! Wheee!!!

Ok, so the original recipe comes from PaleOMG … and I’ve made a few revisions to fit our household AND what we have on hand …

Love leftovers for lunch the next day!

Note that Hubby really hates ‘simple’ meals as he always thinks that you’ll be missing that certain long drawn out component that makes a dish super yummy … doh, he needs to learn a thing or two from me! This is the battle in my kitchen as we both love to cook and at times will argue over who’s turn it is!

FYI – this would also be WHOLE30 approved as potatoes are allowed!

Here’s how we did it! And yes, we. I let him in on the cooking this time!

1 bag of fingerling taters OR petite potatoes – I used mini reds (Publix B1G1F a few weeks ago)
6 to 8 boneless skinless chicken thighs (just picked up at Publix and discovered they were only skinless!)
1/4 cup avocado oil (or olive)
lemon, zested and juiced
3 tbs grey poupon mustard (always buy at Costco as it’s the cheapest then!)
1 tsp thyme
1 tsp rosemary
1/2 tsp oregano
salt and pepper to season

Fire up the oven to 350 degrees.

Bring a pot of water to boiling and boil taters about 10 minutes until fork tender.

Drain and place in large baking dish.

Put your chicken pieces on top of the taters.

Whisk your oil, lemon zest, juice, mustard, olives/capers and spices in a bowl and pour over chicken and potatoes.

Bake for about 40 to 45 minutes til chicken is cooked. Serve up and enjoy!

Note: the next night, hubby tossed the leftovers in the oven and really crisped up the taters and chicken and it was sooo much better so make sure you get a little crisp!UIKeyInputUpArrow

forward to sharing with some of these 
 … go check them out!
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