INGREDIENTS
6
to 8 chicken thighs (about 3 pounds, bone-in, skin-on, trimmed of excess fat)
2 tbsp
Dijon mustard
Juice of 1 lemon
2 tsp
paprika
4 tbsp
olive oil
1 1/2 lb
baby potatoes
1
red onion, cut into 8 wedges
6
garlic cloves, smashed
1/2 pint
cherry tomatoes
thyme sprigs
Leaves from 3 to 4 parsley sprigs, for garnish