INGREDIENTS
1 1/2
lbs chicken thighs
1 lb
Yukon gold potatoes (quartered)
1
large onion (largely-diced)
3 tbsp
olive oil
3 tbsp
balsamic vinegar
3 cloves
garlic (minced)
1 tbsp
Dijon mustard
3 tbsp
minced fresh rosemary
1/2 tsp
salt
1/4 tsp
ground pepper