Herb-Roasted Chicken Thighs With Potatoes
Ingredients
- 2 tablespoons red wine vinegar
- 1 tablespoon extra virgin olive oil
- 1 to 2 teaspoons Dijon mustard
- 1 teaspoon dried herbes de Provence
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 pounds chicken thighs
- 1 teaspoon kosher salt
- 1 teaspoon extra virgin olive oil
- 3 large Yukon Gold potatoes
- 1 cup shallots
- 3 to 4 whole cloves garlic
- Several whole sprigs fresh tarragon
- to taste ground black pepperkosher salt
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Instructions
- Preheat oven to 375°F. Sprinkle all sides of chicken thighs with kosher salt and set aside.
- In a small bowl whisk together the red wine vinegar, olive oil, Dijon mustard, herbes de Provence, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper.
- Spread a teaspoon of olive oil over the bottom of a large (preferably 9 x 13-inch) baking dish. Add the potato slices, sprinkle with salt and pepper, and toss to combine. Arrange evenly over the bottom of the dish and bake for 15 minutes.,Baking the potatoes on their own first, without the chicken, ensures the potatoes will be fully cooked when the chicken is done.
- Remove the casserole from the oven. Distribute the sliced shallots over the potatoes, and sprinkle again with a little salt and pepper.,Place the chicken thighs, skin-side up, on top of the shallots. Wedge the garlic cloves between pieces of chicken.,If you have fresh herbs such as tarragon or thyme, you can wedge them in along the border (carefully, the dish it hot!), between the chicken pieces and the dish.,Whisk the vinaigrette again and pour it over the chicken, making sure the chicken is well coated.
- Bake uncovered in a 375°F oven for 50 minutes, or until the thighs are well browned and cooked through. Remove and let rest for 10 minutes before serving.,Did you love the recipe? Give us some stars and leave a comment below!
Source
Original recipe: View Original