ROASTED CHICKEN THIGHS, POTATOES & SCALLIONS WITH HERB VINAIGRETTE

By Marinel

This simple to prepare meal is a winner with the herb vinaigrette. I would put this sauce on everything!

Ingredients

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

Details

Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

1. Preheat oven to 450 degrees.

2. Toss potatoes and scallions with 4 teaspoons oil and 1/4 teaspoon each pepper and salt in a large bowl. Spread evenly on a large rimmed baking sheet. Place chicken on top; drizzle with 2 teaspoons oil and sprinkle with 1/4 teaspoon each salt and pepper. Roast until an instant read thermometer inserted into the thickest part registers 165 F and potatoes are tender, 18 to 20 minutes.

3. Meanwhile, whisk the remaining 2 tablespoons oil and 1/4 teaspoon pepper with vinegar, herbs, mustard and shallot in a small bowl. Serve drizzled over the chicken and vegetables.