CHICKEN WITH BALSAMIC VINEGAR AND POTATOES

INGREDIENTS

4 chicken thighs with skin and bones

1/2 a cup balsamic vinegar

2 tbs honey

1 1/2 tbs mustard

3 cloves of garlic minced

1/2 tsp salt

1/2 tsp pepper

2 cups baby red potatoes cut in half

2 tbs fresh cut rosemary

2 tbs olive oil

DIRECTIONS

Preheat the oven for 425 F. In a large bowl, put the vinegar, honey, mustard, garlic, salt and pepper and mix it all together.Add the chicken thighs and let it marinate for 30 minutes.

Meanwhile, put the potatoes in a bowl, add rosemary, salt, pepper, olive oil, mix and set aside. In a large ovenproof skillet over medium heat, heat the rest of the olive oil, add chicken, cook from both sides, add potatoes and the rest of the marinate and cook for a few more minutes.

Transfer to the oven and cook for another 30 minutes or until the potatoes are fully cooked.