Herbes de Provence Roasted Chicken & Potatoes

Ingredients

Vinaigrette

• 3 tablespoons Olive oil

• 4 tablespoons Red wine vinegar

• 2-3 tablespoons smooth Dijon mustard

• 1 heaping tablespoon herbes de Provence

• 1 teaspoon salt

• 1 teaspoon black pepper

  Chicken

• 4- 6 bone in skin on chicken thighs

• 3 large golden potatoes, sliced thin, peeled or unpeeled (The grocery store was out of large ones, so I bought a bag of baby golden potatoes & thinly sliced those.)

• 1 teaspoon kosher salt

• 1 tablespoon olive oil

• 3-4 shallots, thinly sliced

• 6-8 whole cloves of fresh garlic, cut in half

• Whole fresh sprigs of tarragon or thyme

Preheat your oven 375°F

In a small bowl add your vinaigrette ingredients. Whip it together well. Set aside. Grease your pan with a nice coating of olive oil.

Place your potatoes in the bottom of your pan, as evenly as you can. Season your potatoes with salt & pepper. Add your sliced shallots right on top of those potatoes as best as you can.

Place your chicken on top of the potatoes/shallots and season the chicken with salt. Place the garlic cloves between the chicken pieces and around, distribute them evenly. Add the whole sprigs of tarragon/thyme around the edge of the pan and the chicken.

Whisk the vinaigrette again and make sure its blended well, it should be slightly thicker now that it’s sat after its been blended. Evenly spread the vinaigrette over the chicken, and gently massage it a bit over the chicken.

Bake the dish in the preheated oven for 1 hour, or until the chicken is fully cooked and has reached an internal temperature of 165°F. Let chicken rest for 10 minutes.

If the potatoes need to be cooked more after the chicken is fully cooked, go ahead and remove the chicken off the pan and set aside to rest. Place potatoes back in for 10 minutes, or more if needed.