Name: Herbed Roasted Chicken Thighs, Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 servings
Ingredients: 12 ounces new potatoes, quartered; 2 bunches scallions, trimmed; 4 tablespoons extra-virgin olive oil, divided; 0.75 teaspoon ground pepper, divided; 0.5 teaspoon salt, divided; 4 large boneless, skinless chicken thighs (1-1 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

Directions

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1 Set the oven to 450°F and allow it to preheat.

2 Add the quartered potatoes and trimmed scallions to a large bowl. Toss them with 4 teaspoons of the olive oil, 1/4 teaspoon of the pepper, and 1/4 teaspoon of the salt until evenly coated.

3 Arrange the potatoes and scallions in an even layer on a large rimmed baking sheet. Set the chicken thighs over the vegetables, spoon 2 teaspoons olive oil over the chicken, and season with another 1/4 teaspoon each of pepper and salt.

4 Roast everything for 18 to 20 minutes. The potatoes should be tender, and an instant-read thermometer placed in the thickest portion of a chicken thigh must register 165°F.

5 While the pan is roasting, combine the remaining 2 tablespoons olive oil and remaining 1/4 teaspoon pepper with the sherry vinegar, chopped fresh herbs, whole-grain mustard, and finely chopped shallot in a small bowl. Whisk until blended.

6 Divide the roasted chicken and vegetables among plates, then drizzle the herb vinaigrette over each serving.

Herbed Roasted Chicken Thighs, Potatoes

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