Prep Time: 15 Min
4 chicken thighs; bone in, skin on 4 russet potatoes; 1/2 inch cubes ¼ cup olive oil ¼ cup balsamic vinegar; I used pomegranate flavored 2 tablespoons honey 1 tablespoon garlic; minced 1½ tablespoons rosemary; fresh and chopped 1½ tablespoons thyme; fresh and chopped salt and pepper; to taste
Cook Time: 45 Min
Preheat the oven to 425° F. Lightly oil a 9x13 baking dish. Pat dry your chicken thighs and season with salt and pepper. Place in your baking dish. Arrange the diced russet potatoes in a single layer around the chicken thighs.
Whisk together the sauce: olive oil, balsamic vinegar, honey, garlic, rosemary, and thyme.
Using a basting brush slather the chicken thighs and russet potatoes with the sauce. Bake for 35-45 minutes or until the chicken thighs have an internal temperature of 165° F and the russet potatoes are tender.
ROSEMARY AND THYME CHICKEN THIGHS WITH ROASTED POTATOES