Sheet Pan Lemony Chicken & Potatoes

[Sincerely-Food-Chef]

Ingredients

• 1 medium head cauliflower
• 1 lb chicken thighs, boneless skinless
• 4 cloves garlic
• 2 lemons
• 1 lb new potatoes
• 1 medium red onion
• black pepper
• Dijon mustard
• extra virgin olive oil
• honey
• oregano, dried
• salt

Instructions

1. Preheat the oven to 400°F and position the rack in the center. Line a baking sheet pan with parchment paper.
2. Wash and dry the fresh produce.
   • 1 medium head cauliflower
   • 1 lb new potatoes
   • 2 lemons
3. Halve the new potatoes and cut the cauliflower into florets. Toss in a bowl with olive oil, salt, and pepper. Arrange in a single layer on the baking sheet pan and bake for 15 minutes.
   • 2 tsp salt
   • 2 tsp black pepper
   • 2 tbsp extra virgin olive oil
4. Season the chicken with salt and pepper on both sides, set aside.
   • 1 lb chicken thighs, boneless skinless
   • ⅛ tsp salt
   • ⅛ tsp black pepper
5. Grate all of the zest from the lemons, then juice the lemons into a small bowl.
6. Peel and mince the garlic, add to bowl with the lemon juice and zest. Add olive oil, mustard, honey, and oregano and whisk together.
   • ¼ cup extra virgin olive oil
   • ¼ cup honey
   • 2 tsp oregano
   • 4 cloves garlic
   • ¼ cup Dijon mustard
7. Quarter and thinly slice the red onion. Remove the sheet pan from the oven and add onions on top, dispersing evenly.
   • 1 medium red onion
8. Lay the chicken on top of the vegetables and drizzle evenly with the lemon sauce.
9. Return the sheet pan to the oven and bake until chicken is golden brown and cooked through, about 20 minutes.
10. To serve, divide chicken and vegetables between plates and top with sauce from pans. Enjoy!