2lbssmall potatoes sliced in half, large ones quartered
¾cupolivespitted and drained (I used kalamata)
Instructions
Marinade the chicken for at least 2 hours, but preferably overnight in the refrigerator in the oil, balsamic vinegar, herbes de Provence, dijon mustard, salt and pepper.
Take the chicken out of the refrigerator. Preheat to 425F. In the meantime, par-boil the potatoes until they can be pierced with a fork.
Add the drained potatoes, onion, olives, and garlic cloves to a sheet pan or baking dish. Coat lightly with olive oil and season with salt and pepper. Top with the chicken (with everything on it). Toss to coat.
Cook for 40-45 minutes for thighs, until the internal temperature of the thighs reach 165F.
Let them rest for 5 minutes before serving.
Notes
The best way to test for doneness is with a meat thermometer. Chicken should have an internal temperature of 165F.You can skip the par-boiling of the potatoes, but you will have to make sure the potato chunks are small enough to cook through and big enough not to burn.