Herb Roasted Chicken Thighs with Potatoes

Ingredients

• 2 tablespoons red wine vinegar
• 1 tablespoon extra virgin olive oil
• 1 to 2 teaspoons Dijon mustard
• 1 teaspoon dried herbes de provence
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2 pounds chicken thighs, bone in, skin-on, trimmed of excess skin and fat
• 1 teaspoon of kosher salt
• 1 teaspoon extra virgin olive oil
• 3 large Yukon gold potatoes, peeled and thinly sliced
• 1 cup sliced, peeled shallots
• 3 to 4 whole garlic cloves, crushed and peeled
• Several whole sprigs of fresh tarragon or thyme, optional
• More salt and pepper to taste

Directions

1. Heat the oven to 375 degrees F. Season the chicken thighs on every side with kosher salt, then leave them to sit while you get the rest ready.
2. In a small bowl, whisk the vinegar with the olive oil, mustard, herbes de provence, 1/2 teaspoon Kosher salt, and 1/2 teaspoon freshly ground black pepper until the dressing looks blended.
3. Rub a teaspoon of olive oil across the base of a large 9x13-inch casserole dish. Arrange the potato slices in an even layer over the bottom, then season them with salt and pepper. Scatter the shallots across the potatoes, and add another light sprinkle of salt and pepper.
4. Set the chicken thighs over the shallots with the skin facing up. Tuck the garlic cloves into the spaces around the chicken. If you are using fresh tarragon or thyme, nestle the sprigs around the edges and between the chicken and the dish.
5. Whisk the vinaigrette once more, then pour it over the chicken. Use your fingers to spread it around so the chicken is nicely coated.
6. Bake, uncovered, at 375 degrees F for 50 minutes, until the chicken is deeply browned and cooked through. Take the dish out of the oven and rest it for 10 minutes before serving. If the potatoes need a little longer, move the chicken thighs to a plate to rest, then return the potatoes to the oven for about 10 minutes more.