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Lemon-Rosemary Roasted Chicken Tenders with Potatoes


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


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.