Rosemary and Balsamic Chicken Thighs are marinaded and roasted with Lemon Potatoes. This dish is delicious!
Add all marinade ingredients and chicken to a one-gallon zipper plastic bag and seal the bag. Knead the bag a little. Refrigerate for 1-3 hours (3 preferably.)
When the chicken is done marinating, remove it from refrigerator, drain and discard the marinade. Spray a 13"'x 9"x 3" roasting pan with cooking spray. Add drained chicken to the pan.
Peel and cube potatoes into 1 1/2". Place all Lemon Rosemary Red Potato ingredients in a large bowl and coat the potatoes with seasonings and oil. Place the potatoes next to the chicken thighs.
Bake in 400F oven for 45 min or until the chicken thighs are not pink when cut next to the bone and juices from clear. Check potatoes with a fork to ensure they are soft.
The marinating time is not calculated into the prep time as that can vary and it is still time.