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Ingredients
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
- 1-1/2 tablespoons whole grain mustard
- Kosher Salt
- Ground pepper
- 4 bone-in skin on chicken thighs
- 2 cups baby red potatoes
- 1 tablespoon chopped fresh Rosemary
- 2 tablespoons EVOO
- 3-4 rosemary sprigs for skillet
Preparation
Step 1
Preheat oven to 425 degrees.
In large skillet, heat EVOO, add chicken and marinade and sear skin side down 2 minutes and flip and sear 2 minutes more.
Add potatoes to skillet.
Bake for 20 minutes at 425 degrees.
Serve chicken and potatoes with pan dripping.