Yield: 4 Servings

Delish

This sweet, tangy chicken is the perfect weeknight dinner. Hey, there not burnt, just dark!

Chicken & Marinade:

• 4bone-in, skin-on chicken thighs
• ½cup balsamic vinegar
• 2TBS honey
• 1½TBS whole-grain mustard
• 3cloves garlic, minced
• Kosher salt
• freshly ground black pepper

Potatoes:

• 2cup baby red potatoes, halved (quartered if large)
• 2TBS sprigs fresh rosemary, plus 1 TBS chopped
• 2TBS extra-virgin olive oil, divided

Marinate chicken: In a large bowl, combine balsamic vinegar, 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 and up to 1 hour.

Preheat oven to 425°F.

Prepare potatoes: In a medium bowl, add potatoes and chopped rosemary and season with salt and pepper. Add 1 TBS oil and toss until combined. Set aside.

Brown chicken: In a large ovenproof skillet over medium-high heat, heat remaining TBS oil. Add chicken and sear, skin side down, 2 minutes, – be careful, the marinade contains honey which will burn if left too long, then flip and sear 2 minutes more. Add potatoes, nestling them between chicken, and top with rosemary sprigs.

Roast: 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 potatoes until tender.)

Serve chicken and potatoes with pan drippings.