INGREDIENTS
6
chicken thighs (skin on, bone in)
24 oz
baby gold potatoes (halved)
1
large red onion
1 tbsp
fresh rosemary (chopped)
2
sprigs fresh thyme (removed the leaves)
1/2 tsp
pepper
1/2 tsp
salt
1 1/2 cups
cherry tomatoes
3/4 cup
balsamic vinegar
2 tbsp
olive oil
1 clove
garlic (crushed)
2 tbsp
dijon mustard