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Rosemary Beer Chicken and Skillet Potatoes

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Ingredients
  

  • 2 tbs fresh rosemary chopped
  • 3 tbs olive oil divided
  • 1 tbs stone ground mustard
  • 1 tbs honey
  • ½ tsp salt
  • ½ tsp pepper
  • 1 cup beer pale ale, brown ale, hefeweizen
  • 4 boneless skinless chicken thighs
  • 1.5 lbs small red potatoes quartered

Instructions
 

  • Add the rosemary, 2 tablespoons olive oil, mustard, honey, salt, pepper and beer to a large bowl or baking dish. Add the chicken, refrigerate for at least 30 minutes and up to 12 hours.
  • Preheat oven to 375.
  • Heat the remaining 1 tablespoons olive oil in a cast iron skillet until hot but not smoking. Add the potatoes, cook until browned on cut sides, but not cooked through, about 5 minutes, remove from heat.
  • Place the chicken on top of the potatoes, pour ½ cup of the chicken marinate over the chicken.
  • Bake at 375 until chicken and potatoes are cooked through, about 25 minutes.