Chicken Thighs with Roasted Grapes and Potatoes

Makes 4 servings

Ingredients

6-8 Gerber’s Amish Chicken Thighs

4 cloves of garlic, finely minced

1/4 cup of dijon mustard

3/4 cup of Extra Virgin Olive Oil

1 1/2 teaspoons of salt

2 teaspoons of pepper

Fresh Thyme, 10 sprigs or 3 teaspoons of Dried Thyme

10 small red potatoes, diced into 1/4 inch pieces

1/2 -3/4 lb of red grapes, cut into small clumps

Directions

Preheat oven to 375 degrees. Line a 12 x 18 sheet pan with tin foil.

In a small bowl, combine the garlic, dijon mustard, oil, salt, pepper and half of the thyme. Whisk to combine.

Place diced potatoes and grapes in a medium bowl. Pour in 1/2 of the dressing. Stir to combine. Spread on sheet pan.

Place chicken thighs in same medium bowl. Pour in remaining 1/2 of dressing. Stir to combine. Place on sheet pan, nestling in between grapes and potatoes.

Bake for 30 minutes. Broil for another 5 to add some brown/crispy skin to the thighs.