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Delish.com delivered this delish dinner this week. The yummy sweet and tangy balsamic glaze and moist and tender chicken thighs was soooo good. I tweaked the recipe a bit for my own taste, try it! I think you will like it!

Balsamic Chicken & Potatoes 

Ingredients:

3-4 bone-in, skin-on chicken thighs

2 c. baby red potatoes, halved (quartered if large)

1 tbsp. chopped fresh rosemary

2 tbsp. olive oil

1/2 c. balsamic vinegar

2 tbsp. honey

1 1/2 tbsp. mustard (if you want it spicy add hot mustard)

2 cloves garlic, minced

salt

black pepper

3-4 rosemary sprigs, for skillet

Directions:

Preheat oven to 425 degrees. In a large bowl, combine balsamic, honey, mustard, and garlic and season with salt and pepper. Whisk until combined. Add chicken thighs and toss until fully coated, then transfer to the fridge to marinate at least 20 minutes and up to 1 hour.

In a medium bowl, add potatoes, rosemary and season with salt and pepper. Add 1 tablespoon olive oil and toss until combined. Set aside.

In a large skillet over medium-high heat, heat remaining tablespoon oil. Add chicken and marinade and sear, skin side down, 2 minutes, then flip and sear 2 minutes more. Add potatoes to skillet, nestling them between chicken, and rosemary sprigs.

Transfer to the oven and bake until potatoes are tender and chicken is cooked through, 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking until tender.)Serve chicken and potatoes with pan drippings.

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