Ingredients:
- 1/2 c. balsamic vinegar
- 2 tbsp. honey
- 1 1/2 tbsp. whole-grain mustard
- 3 cloves garlic (minced)
- kosher salt
- freshly ground black pepper
- 4 bone-in skin-on chicken thighs
- 2 c. baby red potatoes (halved quartered if large)
- 1 tbsp. chopped fresh rosemary
- 2 tbsp. extra-virgin olive oil
- 3-4 rosemary sprigs for skillet
Directions:
- Preheat oven to 425 degrees f
- In a large bowl combine balsamic, honey, mustard, and garlic and season with salt and pepper
- Whisk until combined
- Add chicken thighs and toss until fully coated
- Transfer to the fridge to marinate at least 20 minutes or up to 1 hour
- Meanwhile prep potatoes: in a medium bowl, add potatoes and rosemary and season with salt and pepper
- Add 1 tablespoon olive oil and toss until combined
- Set aside
- In a large skillet over medium-high heat heat remaining tablespoon oil
- Add chicken and marinade and sear skin side down for 2 minutes
- Flip and sear other side for 2 minutes more
- Add potatoes to skillet nestling them between chicken and rosemary sprigs.
- Transfer to the oven and bake until potatoes are tender and chicken is cooked through (20 minutes)
- If potatoes need longer to cook transfer chicken to a cutting board to rest and continue cooking until potatoes are tender
- Serve chicken and potatoes with pan drippings
Notes:
Nutrition Facts: