Categories: Meals
Ingredients
- 12 oz. new potatoes, quartered
- 2 bunches scallions, trimmed
- 4 tbsp. olive oil, divided
- 3/4 tsp ground pepper, divided
- 1/2 tsp salt, divided
- 4 large boneless, skinless chicken thighs, trimmed
- 2 tbsp. sherry vinegar
- 2 tbsp. chopped fresh herbs, such as dill, thyme, and/or parsley
- 1 tbsp. whole-grain mustard
- 1 tbsp. finely chopped shallot
Directions
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Preheat oven to 450.
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Toss potatoes and scallions with 4 tsp oil and 1/4 tsp each pepper and salt in a large bowl. Spread evenly on a large rimmed baking sheet. Place chicken on top; drizzle with 2 tsp oil and sprinkle with 1/4 tsp each pepper and salt. Roast until chicken reaches 165 and potatoes are tender, 18-20 minutes.
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Meanwhile, whisk the remaining 2 tbsp. oil and 1/4 tsp pepper with vinegar, herbs, mustard and shallot on a small bowl. Serve drizzled over the chicken and vegetables.