Sage Butter Roasted Chicken & Potatoes with Mustard Slaw

Chicken thighs

Gold potatoes

Butter at room temperature

Dried sage

Sea salt

Bag of coleslaw

Deli or stone-ground mustard

Olive oil

Apple cider vinegar

Honey

• Rub inside and outside of skin on chicken thighs with room temp butter
• Sprinkle on dried sage and sea salt
• Roast chicken thighs at 400 until fully cooked

• Clean and quarter gold potatoes, coat in olive oil, sprinkle with dried sage and sea salt, roast until fork tender at 400 (about 30 minutes)

• Top chicken with mustard slaw:
• Toss shredded cabbage (stick with green and red not napa) with mustard dressing and let sit for at least an hour 

• 1 tablespoon of stone ground mustard (watch spices to ensure low FODMAP if necessary)
• 1 tablespoon of olive oil
• 2 teaspoons of apple cider vinegar
• 1 teaspoon of honey
• Sea salt to taste

Cheers and God Bless!