One-Pan Honey Dijon Chicken with Fingerling Potatoes

Ingredients

4 to 6 chicken thighs, rinsed and patted dry

1 tablespoon extra- virgin olive oil

1 teaspoon garlic powder

½ teaspoon salt

½ teaspoon pepper

 3 tablespoons honey

3 tablespoons Dijon mustard

1 teaspoon apple cider vinegar

2 cloves of garlic, smashed

1 # fingerling potatoes, rinsed and patted dry

2 sprigs rosemary

Directions

Preheat oven to 400 degrees.

In a small bowl combine garlic powder, salt, and pepper. Rub spice mix on chicken thighs. 

In a medium bowl, combine honey, Dijon mustard, and apple cider vinegar, set aside.

Heat oil in an oven proof skillet and swirl to coat pan.  Place chicken thighs skin side down and cook 4 to 5 minutes, until browned. Flip thighs over. Arrange thighs around the perimeter of the pan and cook a few minutes more. 

Add whole smashed garlic cloves to the center of the pan.

Scatter fingerling potatoes around the chicken breasts.

Pour honey Dijon sauce over the top and give the pan a shake to distribute. 

Put rosemary sprigs in the pan. 

Bake for 25 to 35 minutes or until the potatoes are easily pierced with a fork and the chicken thighs reach an internal temperature of 165-degrees. 

Serve hot.