Sheet Pan Chicken Thighs And Potatoes

Sheet pan meals are easy and yes, tasty because the food is roasted! Roasted anything always tastes good. 

• 2 Tbsp. balsamic vinegar
• 2 Tbsp. olive oil, divided
• 1 tsp. Dijon mustard
• 1 tsp. kosher salt, divided
• 1/2 tsp. ground black pepper
• 2 clove garlic, minced
• 1 tsp. minced fresh rosemary, divided
• 1/2 tsp. onion powder
• 1/2 tsp. smoked paprika
• 4 (6 to 8 oz.) bone-in, skin-on chicken thighs, patted dry
• 1 lb. small yellow potatoes

1. Preheat oven to 400°F. 
2. In a medium bowl, whisk together vinegar, 1 tablespoon olive oil, mustard, 1/2 teaspoon salt, pepper, garlic, 1/2 teaspoon rosemary, onion powder, and smoked paprika.
3. Add chicken and toss to coat.
4. Place potatoes on a rimmed baking sheet; toss with remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon rosemary.
5. Place chicken on baking sheet with potatoes.
6. Roast chicken and potatoes 35 to 40 minutes or until chicken reaches an internal temperature of 165°F when measured with a meat thermometer and skin is golden brown. 
7. Let rest 10 minutes before serving.