Lemon-rosemary roasted chicken with potatoes

Lemon-rosemary roasted chicken thighs with potatoes
From EveryDay with Rachel Ray, Sept. 2015, something to which I somehow ended up with a free sub. 

Ingredients
4 chicken thighs

1½ pounds red potatoes, cut into 1-inch cubes

4 sprigs rosemary

¼ cup olive oil

2 lemons, divided

1 tablespoon Dijon mustard

2 garlic cloves, minced

Method

Preheat oven to 425. Place chicken in roasting pan. Surround with potatoes and tuck in rosemary sprigs.

Combine oil, zest and juice of one lemon, mustard and garlic. Season to taste with salt and pepper. Toss with the ingredients in the pan. Thinly slice remaining lemon and place over chicken potatoes. Roast, turning potatoes once, for 35 to 40 minutes.

Rating: This isn't exactly ground-breaking, since in effect this is more or less just cooking basics. But Dave pronounced it tangy chicken, and it used some of the copious amounts of rosemary I have growing outside, so OK.