Herb Roasted Chicken Thighs with Potatoes

Herb Roasted Chicken Thighs with Potatoes
Herb Roasted Chicken Thighs with Potatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Vinaigrette: /mix well

  • 2

    T red wine vinegar

  • 1

    T EVOO

  • 1 - 2

    tsp dijon mustard

  • 1

    tsp dried herbs de provence (or dried italian seasoning, or thyme)

  • 1/2

    tsp kosher salt

  • 1/2

    tsp ground black pepper

  • Chicken:

  • 2

    lbs chicken thighs

  • 1

    tsp kosher salt

  • 1

    tsp EVOO

  • 3

    large Yukon potatoes, peeled and sliced

  • 1

    cup sliced shallots

  • 3-4

    whole peeled and crushed garlic cloves

  • Fresh tarragon of thyme (optional)

  • S&P to taste

Directions

375, sprinkle all sides chicken with S&P, Spread tsp of EVOO over bottom of 9/13 dish. Cover the bottom with potatoes. Sprinkle S&P over potatoes, spread shallots over potatoes. sprinkle again with S&P. Place chicken on top, skin side up. Wedge the garlic in between and sides along with fresh herbs. Whisk the vinaigrette again and pour over chicken, coating well. Bake uncovered for 50 mins, remove from oven let rest 10 mins before serving.

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