Roasted Chicken Thighs, Potatoes & Scallions with Herb Vinaigrette

By ccavaletti

Ingredients

• 12 oz new potatoes, quartered
• 2 bunches scallions, trimmed
• 4 Tbsp extra-virgin olive oil, divided
• 3/4 tsp ground pepper
• 1/2 tsp salt, divided
• 4 large boneless, skinless chicken thighs (1 - 1-1/4 lbs), trimmed
• 2 Tbsp sherry vinegar
• 2 Tbsp chopped fresh herbs, such as dill, thyme and/or parsley
• 1 Tbsp whole-grain mustard
• 1 Tbsp finely chopped shallot

Details

Servings 4

Preparation

Step 1

Preheat oven to 450º.

Toss potatoes and scallions with 4 tsp oil and 1/4 tsp each salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet.

Place chicken on top; drizzle with 2 tsp oil and sprinkle with 1/4 tsp each salt and pepper.

Roast until an instant-read thermometer inserted into the thickest part registers 165º and the potatoes are tender, 18 to 20 minutes.

Meanwhile, whisk the remaining 2 Tbsp oil and 1/4 tsp pepper with vinegar, herbs, mustard and shallot in a small bowl.

Serve drizzled over the chicken and vegetables.

From Eating Well March/April 2017