4 chicken thighs (bone in, skin on or off)
5 potatoes (quartered)
1 red onion (quartered)
1 red pepper
1 tbsp ground mustard
1/4 cup balsamic vinegar
1/2 cup olive oil
2 tbsp rosemary
1 clove garlic
- To make the marinade, mix ground mustard, balsamic vinegar, rosemary, and garlic in a large bowl and then whisk in the olive oil.
- Coat the chicken in the marinade and let sit for 30 minutes.
- Put the carrots, potatoes, onion, and red peppers in a baking dish (13″X9″). Place the chicken on top and pour the remaining marinade over the whole thing.
- Bake at 375° for 1 hour and 15 minutes.
This weekend I visited my boyfriend, Patrick, at his place in South Dakota. We always cook together, and this weekend we tried this chicken recipe–and it turned out great! It’s actually a surprisingly easy recipe. It was so easy in fact, that Patrick had the chicken in the marinade and some of the veggies chopped before I even realized he had started cooking! We definitely want to make this again, but perhaps with less olive oil and a dash of brown sugar in the marinade.