Garlic Pomegranate Balsamic Chicken Thighs & Roasted Vegetables
Ingredients
6 skinless chicken thighs
24 oz baby gold potatoes, halved
1 large red onion
1 T Tuscan Farmhouse Blend (sold in the store)
2 sprigs fresh thyme (for garnish)
1/2 tsp pepper
1/2 tsp pink salt
1.5 cup cherry tomatoes
Marinade:
1/2 cup Pinehurst Olive Oil Pomegranate-Quince balsamic vinegar
2 T Pinehurst Olive Oil Garlic olive oil
1 clove garlic, minced
2 tbsp dijon mustard
Instructions
Turn on your oven to 400° F
Mix the marinade together and add the chicken, toss around to coat and place in the refrigerator.
Line a sheet pan with parchment for easy clean up.
Toss the halved potatoes and onions in a small amount of olive oil and place in the oven for 1o minutes.
After 10 minutes, remove sheet pan from oven and add the chicken along with the marinade, then sprinkle on the Tuscan Farmhouse Blend, a little salt and pepper, and put it back in the oven for 10 minutes.
After 10 minutes, remove sheet pan from oven and add the cherry tomatoes. Cook for approximately 15 more minutes or until chicken thighs reach 165 degrees.
Garnish with sprigs of Thyme
**recipe adapted from Noshtatic