Ayam Balsamic Madu Mengkilap dengan Kentang

Instructions

1. Preheat oven to 425 degrees Fahrenheit. In a large bowl add ½ cup balsamic vinegar, ¼ cup honey, 1 tablespoon whole-grain mustard, 3 cloves minced garlic, and salt and pepper to taste, and whisk until combined.
2. Add 4 bone-in skin-on chicken thighs to the bowl and coat in the sauce. Let marinate in the fridge for 30 minutes.
3. In a medium bowl, add 2 cups quartered baby red potatoes, 1 tablespoon chopped fresh rosemary, and half of the 2 tablespoons extra virgin olive oil. Toss until coated. Set aside.
4. In a large skillet, add the remaining olive oil and heat over medium-high heat. Add the marinated chicken and sear each side for 2 minutes.
5. Add the potatoes to the skillet, tent the skillet with foil, and bake for 10 minutes. Remove foil and bake for 10 minutes or until the potatoes are tender. (If potatoes take longer to cook, remove chicken and continue to cook the potatoes until tender.) Add rosemary for garnish.