Serves 4
Ingredients
- 1/
- 2 cup balsamic vinegar
- 2 tbs honey
- 1 1/2 tbsp whole grain mustard
- Kosher salt
- Freshly ground black pepper
- 4 bone in, skin -on chicken thighs
- 2 cups baby red potatoes, halved (quartered if large)
- 1 tbsp chopped fresh rosemary
- 2 tbsp extra virgin olive oil3-
- 4 rosemary sprigs for skillet
Directions
Preheat oven to 425 degrees, In a large bowl, combine balsamic, honey mustard and garlic and season with salt & pepper. Whisk until combined, Add chicken thighs and toss until fully coated, then transfer to the fridge to marinate at least 20 minutes and up to an hour. Meanwhile prep potatoes; In a med bowl, add potatoes and rosemary and season with salt & pepper. Add 1 tbsp olive oil and toss until combined. Set aside In a large skillet over med-hi heat, heat remaining tbsp oil. Add chicken and maenad and sear, skin side down, 2 minutes, then flip and sear 2 minutes more, Add potatoes to skillet, nestling them between chicken & rosemary sprigs. Transfer to the oven & bake until potatoes are tender & chicken is cooked through, 20 minutes, (If potatoes need longer to cook, transfer and continue cooking until tender, Serve chicken & potatoes with pan drippings,