Serves: 4 Cooking Time: 35 minutes

Ingredients:

• 1/2 cup Balsamic Vinegar
• 1/4 cup Honey (I always use pure, unpasteurized honey)
• 1 tablespoon whole grain mustard
• 3 cloves of garlic, minced
• 4 chicken thighs or breasts
• 2 cups baby red potatoes, quartered (or substitute any potato you have on hand)
• 1 tablespoon chopped, fresh Rosemary
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: Add other chopped vegetables like broccoli or bell pepper

Directions:

1. Preheat oven to 425 degrees. In a large bowl whisk together the balsamic, honey, mustard and garlic. Whisk until combined. Add chicken thighs to the bowl and coat in the sauce. Let marinate in the fridge for 30 minutes.
2. In a medium bowl add the red potatoes, rosemary, and one tablespoon olive oil. Toss until coated. Set aside.
3. In a large skillet add one tablespoon olive oil and heat over medium high heat. Add the chicken and marinade and sear each side for 2 minutes. Add the potatoes to the skillet. Tent the skillet with foil and bake for 10 minutes. Remove foil and allow to roast for another 10 minutes or until the potatoes are tender. (If potatoes take longer to cook, remove chicken and continue to cook until tender.) Garnish with rosemary.