Herb roasted chicken thighs with potatoes

The use of fresh herbs will improve the flavour of the dish although not essential

The use of fresh herbs will improve the flavour of the dish although not essential

Ingredients

150 mins

4 servings

VINAIGRETTE
2 tablespoonsred wine vinegar
1 tablespoonolive oil
1-2 teaspoonsDijon mustard, or adjust to taste
1 teaspoondried Herbs de Provence
1/2 teaspoonkosher salt
1/2 teaspoonground black pepper
CHICKEN
2 poundschicken thighs, bone in, skin on, trimmed of excess fat
1 teaspoonkosher salt
1 teaspoonolive oil
3large Yukon gold potatoes (about 1 1/2 pounds) peeled and thinly sliced (1/8 of an inch or less)
1 cupsliced, peeled shallots that have been soaked in water for 10 minutes
3-4whole garlic cloves crushed and peeled
Several whole sprigs of fresh tarragon or thyme
to tasteMore salt and pepper

150 mins

1

Preheat oven to 375°F-one 185°C. Sprinkle all sides of chicken thighs with kosher salt and set aside
2

In a small bowl whisk together the red wine vinegar, olive oil, Dijon mustard, Herbs de Provence, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper.
3

Spread a teaspoon of olive oil over the bottom of a large (9 x 13") casserole dish. Cover the bottom of the dish with the thinly sliced potatoes. Sprinkle with salt and pepper. Distribute the sliced shallots over the potatoes, and sprinkle again with a little salt-and-pepper
4

Place the chicken thighs inside up on top of the shallots. Wedge the garlic cloves between pieces of chicken. If you have fresh herbs such as tarragon or thyme, you can wedge them in along the border, between the chicken pieces and the dish. Whisk the vinaigrette again and pour it over the chicken, spreading it with your fingers to make sure the chicken is well coated.
5

Bake uncovered in a 375°F-one 85°C oven for 50 minutes, or until the thighs are well browned and cooked through. Remove from the oven and let rest for 10 minutes before serving.