Mix the rosemary, sage, paprika,onion powder, garlic powder, thyme, olive oil and Dijon mustard in a bowl and combine very well.
Coat the chicken in the mixture and marinate for a few hours ( I did overnight). If you're marinating overnight be sure you let it rest at a room temperature before putting them in the oven.
Preheat the oven to 400 degree F.
In a bowl, add oil, rosemary, salt, and pepper, mix. Coat the peeled and cut up potatoes very well.
Line a baking sheet with a foil and transfer the potatoes and chicken into the baking sheet. Drizzle the remaining marinade over the chickens.
Bake in the preheated oven for about 50-55 minute or until it is fully cooked.
One pan roast potatoes and chicken served with Kale salad.
Note: Eat with your favorite sauce or make one from the chicken drippings if there's any.