• ? cup olive oil 
• 2 garlic cloves, minced (1 tbsp)
• 1 tbsp  Dijon mustard
• 2 teaspoons dried thyme, rosemary or oregano (or 1 tbsp fresh) or 2 tsp Italian seasoning
• 1 tsp salt
• 1 tsp black pepper
• 1 lemon
• 3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
• 4 small Yukon gold potatoes (about 1 pound), cut into ¾-inch pieces
• Olive oil, for drizzling
• Chopped fresh parsley for serving (optional)

Heat oven to 425 degrees. Line sheet pan with tin foil. In a small bowl, combine olive oil, garlic, salt, pepper, herbs and Dijon mustard. Marinate chicken for 30 minutes to all day. 

On a sheet pan, drizzle the diced potatoes with 1 tablespoon oil and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper; toss well and move to one side of the pan. 

Place chicken evenly spaced on the other half of the baking sheet. 

Roast for 15 minutes, toss the potatoes and turn the chicken, then return everything to the oven and roast until the chicken is golden and no longer pink , and the potatoes are tender, 15 to 25 more minutes, depending on the size of the thighs. If the potatoes are not quite tender, remove the chicken thighs to a plate to rest, and return the potatoes to the oven to roast until tender, another 5 to 10 minutes.