3 to 4mediumrusset potatoes, peeled and cut into 1/2-inch rings
2mediumred onions, cut into wedges and separated
1/8 teaspoonfresh ground black pepper
Preheat oven to 450F.
Place a rimmed sheet pan in oven.
In a small mixing bowl, combine 1 tablespoon olive oil, mustard, honey, thyme, parsley, salt and pepper (to taste); mix until thoroughly combined.
Spread the mixture evenly over the chicken; set aside.
Toss potatoes and onions in a bowl with the remaining extra virgin olive oil, 1/4 teaspoon salt and 1/8 teaspoon fresh ground pepper.
Remove sheet pan from the oven.
Spread the potatoes, onions, and chicken in a single layer on the sheet pan.
Return sheet pan to the oven and roast, stirring the vegetables once halfway through, and cook for about 32 to 35 minutes, or until chicken is done and the vegetables are tender and beginning to brown.