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Lemon-Rosemary Roasted Chicken Tenders with Potatoes
Servings:
4
Prep Time:
10
minutes
mins
Cook Time:
35
minutes
mins
Total Time:
45
minutes
mins
Author:
Sandy / Reluctant Entertainer
Course:
Appetizer
Cuisine:
American
Ingredients
1/4
cup
olive oil
2
lemons–1 zested and juiced
,
about 1 1/2 tsp. zest, 4 tbsp. juice and 1 thinly sliced
1
tablespoon
Dijon mustard
2
cloves
garlic
,
minced
1 1/2
pounds
small baby potatoes
,
or larger cut into 1-inch cubes
1
small red onion
,
cut into wedges
1 1/2
pounds
chicken tenders
4
sprigs fresh rosemary
Salt and pepper
Instructions
Preheat the oven to 425 degrees. In a small bowl, whisk the oil, lemon zest and juice, mustard and garlic; season the dressing with salt and pepper.
On a rimmed baking sheet, toss the potatoes, onion, chicken, rosemary and sliced lemon with the dressing; season.
Roast, turning the potatoes once, until the potatoes are golden-brown and tender and the chicken is cooked through, 35 to 40 minutes.
Notes
Adapted from Rachael Ray Magazine, September 2015. Reposted on RE from August 2015.