Ingredients

The following ingredients have 6 Servings
  • 6 chicken thighs (skin on, bone in)
  • 24 oz baby gold potatoes (halved)
  • 1 large red onion
  • 1 tbsp fresh rosemary (chopped)
  • 2 sprigs fresh thyme (removed the leaves)
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1.5 cup cherry tomatoes
  • 3/4 cup balsamic vinegar
  • 2 tbsp olive oil
  • 1 clove garlic (crushed)
  • 2 tbsp dijon mustard

Instruction

  • Turn on your oven to 400° F or 200° C
  • Mix the marinade together and add the chicken, toss it around to coat it and put it in the fridge.
  • Get out a half sheet pan. You can line it with parchment for easy clean up, I find that the food will stick to foil lined pans, so I no longer use that as a liner. 
  • Toss the halved potatoes and onions in a small amount of olive oil, and then place the potatoes only on the sheet pan and bake for 15 minutes. Put the onions to one side.
  • After 15 minutes, remove the sheet pan and add the red onion and the chicken along with the marinade, then sprinkle on the chopped rosemary and thyme and a little salt and pepper, and put it back in the oven.
  • Cook for a further 25 minutes, then take out the pan again to add the cherry tomatoes, and cook for 20 minutes more.
  • After 45 minutes the chicken thighs should be fully cooked to an internal temperature of 165°F