ROASTED CHICKEN THIGHS AND VEGETABLES WITH HONEY-MUSTARD GLAZE

SERVES 4

I am always looking for new ways to roast chicken parts. This is extra simple because it is a one-dish meal, requiring nothing more than a tossed salad on the side. I prefer thighs, but you could use other bone-in pieces. To split the thighs through the bone, I use an inexpensive cleaver that I have had for years and whack it with a hammer. Works fine for me and I don't take a chance on ruining a good knife.

INGREDIENTS

4 large chicken thighs, halved through the bone

4 potatoes, quartered

1 large onion, cut into 1-inch pieces

1 large green pepper, cut into 1-inch pieces

8 ounces button mushrooms, halved or quartered

6 large cloves garlic, smashed lightly and peeled

1 tablespoon balsamic vinegar

1 tablespoon honey

2 teaspoons Dijon mustard

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

Salt and pepper to taste

2 tablespoons olive oil

Preheat oven to 450° F. Place the chicken, potatoes, onions, green peppers, mushrooms and garlic in a 13x9x2-inch baking dish. In a small bowl, mix together the vinegar, honey, mustard, thyme, rosemary, salt and pepper. Add the oil and whisk until well combined. Pour over the chicken and vegetables. Stir to combine. Make certain the thighs are laying skin-side up and well coated with the glaze. Bake, uncovered, until the chicken is cooked and well-browned and the vegetables are tender, about one hour. Stir several times during the baking process, but making certain the thighs remain skin-side up so they brown well. Serve immediately.

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