chicken breast halves on the bone with skin
lb small yellow potatoes, cut in half
cup balsamic vinegar
tbsp walnut oil or olive oil
tsp Dijon mustard
tsp dried thyme
tsp freshly ground black pepper
1.) Heat oven to 400 degrees F. Put chicken and potatoes into a large roasting pan (chicken should not be crowed). Mix remaining ingredients in small bowl. Spoon some of the honey glaze over chicken and potatoes; stir potatoes to coat with glaze. 2.) Roast chicken 40 minutes. Brush chicken with reserved honey glaze. Roast, basting every 5 minutes, until deep brown and chicken juices run clear, about 15 minutes. Arrange chicken and potatoes on a platter. Stir pan juices well; spoon over chicken. Garnish, if desired, with sprigs of thyme.