Herb Roasted Chicken Thighs with Potatoes Recipe

 

Chicken thighs, slathered in herb vinaigrette, roasted on bed of sliced potatoes and shallots.

What you will need

2 Tbsp red wine vinegar

1 Tbsp olive oil

1 to 2 teaspoons Dijon mustard (less or more depending on how much you like mustard, we like it with 2 teaspoons)

1 teaspoon dried herbes de provence (can sub Italian seasoning or dry thyme or 1 Tbsp of fresh chopped herbs such as thyme or tarragon)

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

2 pounds chicken thighs, bone in, skin-on, trimmed of excess fat

1 teaspoon of kosher salt

1 teaspoon olive oil

3 large Yukon gold potatoes (about 1 1/2 pounds), peeled and thinly sliced (1/8-inch thick or less)

1 cup sliced, peeled shallots (can sub thinly sliced onion that have soaked in water for 10 min)

3 to 4 whole garlic cloves, crushed and peeled

Several whole sprigs of fresh tarragon or thyme (optional)

More salt and pepper to taste

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