Glazed Balsamic Chicken with Potatoes

  • Preheat oven to 425°.
  • In a large bowl, combine Citrus Balsamic Vinegar, mustard, and garlic and season with salt and pepper.
  • Whisk until combined. Add chicken thighs and toss until fully coated.
  • Transfer to the fridge to marinate, at least 20 minutes and up to 1 hour.
  • Meanwhile, prep potatoes: In a medium bowl, add potatoes and chopped rosemary and season with salt and pepper. Add 1 tablespoon Meyer Lemon Oil, and toss until combined. Set aside.
  • In a large ovenproof skillet over medium-high heat, heat remaining tablespoon oil.
  • Add chicken and sear, skin side down, 2 minutes, then flip and sear 2 minutes more.
  • Add potatoes, nestling them between chicken, and top with rosemary sprigs.
  • Transfer to the oven and bake until potatoes are tender and chicken is cooked through, 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking potatoes until tender.)