Rosemary Mustard Chicken and Potatoes for 1

This is perfect for when you are dining alone but you can definitely make multiple foil packs when guests are joining you.

INGREDIENTS

1 chicken leg, thigh and drumstick attached

1 medium red potato, sliced into 1/4 inch slices

1/4 of an onion, thinly sliced

2 teaspoons GF grainy mustard

1 rosemary sprig cut in half

Salt to taste

Pepper to taste

DIRECTIONS

Place 2 layers of foil into a baking pan and place the sliced potatoes and onion slices on top of the foil; season with salt and pepper and top with 1/2 of the rosemary sprig and 1 teaspoon of the grainy mustard.

Add the chicken, rub 1 teaspoon of the grainy mustard over the flesh, season with salt and pepper and top with 1/2 of the rosemary sprig.

Fold the foil over the chicken making sure you have a good seal.

Place in a preheated 350 degree Fahrenheit oven for 1 hour; open the foil wrapper and cook uncovered for another 1/2 hour until skin is golden and crispy.

Enjoy!

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.