Ingredients
½cupbalsamic vinegar
¼cuphoney
1tbspwhole grain mustard
3clovesgarlic,minced
salt and pepper
4chicken thighs,bone in skin on, or chicken breasts
2cupsbaby red potatoes,quartered
1tbspfresh rosemary,chopped
2tbspextra virgin olive oil
rosemary for garnish
Preparation
Preheat oven to 425 degrees F. In a large bowl whisk together the balsamic, honey, mustard and garlic. Whisk until combined.
Add chicken thighs to the bowl and coat in the sauce. Let marinate in the fridge for 30 minutes.
In a medium bowl add the red potatoes, rosemary, and one tablespoon olive oil. Toss until coated. Set aside.
In a large skillet add one tablespoon olive oil and heat over medium high heat. Add the chicken and marinade and sear each side for 2 minutes. Add the potatoes to the skillet.
Tent the skillet with foil and bake for 10 minutes. Remove foil and allow to roast for another 10 minutes or until the potatoes are tender. (If potatoes take longer to cook, remove chicken and continue to cook until tender.)
Garnish with rosemary.
