Ingredients
8chicken thighs,about 3 pounds, bone-in, skin-on, trimmed of excess fat
2tbspdijon mustard
1lemon,juiced
2tsppaprika
4tbspolive oil
1½lbsbaby potatoes
1red onion,cut into 8 wedges
6garlic cloves,smashed
½pintcherry tomatoes
sprigsthyme,handful
4sprigsparsley leaves,for garnish
Preparation
Heat the oven to 400 degrees F. Place a rack in the middle position.
With scissors or a sharp knife, trim the excess chicken skin and fat from the thighs. Sprinkle all over with salt and pepper.
In a large bowl, stir together the mustard, lemon juice, paprika, 2 tablespoons of the oil, and additional salt and pepper to taste. Add the chicken thighs and toss to coat. Set aside while you chop the vegetables.
Cut the baby potatoes into halves. Peel the red onion and cut it into 8 wedges through the root end. Cut the cherry tomatoes in half, but keep them separate from the other vegetables.
In a large baking dish, toss the potatoes, onion, and garlic with salt, pepper, and the remaining 2 tablespoons of olive oil. Spread them evenly in the pan and top with thyme sprigs.
Nestle the chicken into the vegetables and scrape any extra sauce over top. Bake at 400 degrees F for 30 minutes, uncovered.
Remove the pan from the oven, scatter the cherry tomatoes on top, and return the pan to the oven.
Bake for another 25 to 30 minutes or until the potatoes are tender and an instant-read thermometer inserted into the middle of a thigh registers 165 degrees F. Serve with a salad or crusty bread.
