2 Tablespoons of Fresh Rosemary (leaves stripped from the stem and roughly chopped)
2 teaspoons of Garlic powder
2 teaspoons Onion powder
1½ teaspoons of Dried Thyme
2 teaspoons of Dried Sage
1 Tablespoon of Dijon Mustard
1/3 cup of Olive Oil
3 Tablespoons of Lemon Juice
About 12 cloves of Garlic (unpeeled)
1½ pounds of Baby Red Potatoes (halved)
Additional Olive Oil to coat potatoes
Salt and pepper to taste
In a large bowl mix together the olive oil, paprika, onion powder, garlic powder, mustard, sage, thyme, lemon juice, garlic cloves, salt, and pepper. Add the chicken and mix until well coated, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
Allow chicken to set at least 10 minutes when removed from the refrigerator. While chicken is resting mix the potatoes with a light coating of olive oil and then mix in the rosemary.
Preheat oven to 425F.
Lightly coat a 13×9 baking dish with cooking spray and arrange the chicken on the bottom along with any leftover marinade. Place the potatoes around the chicken pieces.
Roast for 1 hour or until potatoes and chicken are done. (185F. for the chicken)