Roast Chicken Thighs & Veggies with Honey-Mustard Glaze

Submitted by: alyster

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

Method:

- 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.

Recipe added or updated on: March, 2004.