Herby Chicken Thighs with Smashed Potatoes

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Herby Chicken Thighs with Smashed Potatoes

1 Tbs. Dijon mustard

1 tsp. honey

1 shallot minced

1/4 cup white wine vinegar

1/2 cup plus 2 tablespoons olive oil

1/2 cup assorted soft herbs

salt and pepper

1 1/2 lb boneless skinless chicken thighs

1 lb baby potatoes

Serve with salad or crunchy leafy greens.

In a medium bowl combine the shallot, mustard, honey, and vinegar. Add the herbs and olive oil and mix well. Remove about 2 tablespoons of the marinade and set aside. Add the chicken thighs to the mixture and let marinate covered in the fridge for about 30 minutes.

Cover potatoes with cold water in a medium pot. Add a large pinch of salt and bring to a boil. Cook potatoes for about 10 minutes or until fork tender. Strain and let cool slightly. Once cool smash with the back of a small pot or your hand on a non-stick surface like a countertop.

Preheat oven to broil. Cover a sheet tray with foil.

Thread the chicken onto oven safe skewers and place onto half of a sheet tray. On the other half place the smashed potatoes and drizzle with olive oil and salt and pepper.

Roast chicken for 15 minutes then broil for about 3 to 5 minutes, removing the potatoes if they get too crispy before the chicken is done cooking. Serve warm with a salad drizzled with the reserved marinade.

Makes 4 servings.