Herb Roasted Chicken Thighs with Potatoes

Preheat oven, salt chicken Preheat oven to 375°F. Sprinkle all sides of chicken thighs with kosher salt and set aside. Elise Bauer Make vinaigrette In a small bowl whisk together the red wine vinegar, olive oil, Dijon mustard, herbes de provence, 1/2 teaspoon Kosher salt, 1/2 teaspoon freshly ground black pepper. Layer baking dish with potatoes, shallots Spread a teaspoon of olive oil over the bottom of a large (9x13-inch) casserole dish. Cover the bottom of the dish with the thinly sliced potatoes. Sprinkle with salt and pepper. Distribute the sliced shallots over the potatoes, and sprinkle again with a little salt and pepper. Elise Bauer Elise Bauer Add chicken thighs, garlic, fresh herbs, vinaigrette Place the chicken thighs, skin-side up, on top of the shallots. Wedge the garlic cloves between pieces of chicken. If you have fresh herbs such as tarragon or thyme, you can wedge them in along the border, between the chicken pieces and the dish. Whisk the vinaigrette again and pour it over the chicken, spreading it with your fingers to make sure the chicken is well coated. Elise Bauer Elise Bauer Bake Bake uncovered in a 375°F oven for 50 minutes, or until the thighs are well browned and cooked through. Remove and let rest for 10 minutes before serving. (Note if you find the potatoes still need a bit more time, just remove the thighs to a plate to rest and cook the potatoes an extra 10 minutes or so.)