Roasted Chicken Thighs with Red Potatoes - Eric Anwiler (Eating Well)

• 12 ounces new potatoes, quartered
• 2 red onion, chopped same size as potatoes
• 4 tablespoons extra-virgin olive oil, divided
• ¾ teaspoon ground pepper, divided
• ½ teaspoon salt, divided
• 4 large boneless, skinless chicken thighs (1-1¼ pounds), trimmed
• 2 tablespoons sherry vinegar
• 2 tablespoons chopped fresh herbs, such as dill, thyme and/or parsley
• 1 tablespoon whole-grain mustard
• 1 tablespoon finely chopped shallot

1.  Preheat oven to 450°F.
2. Toss potatoes and onions with 4 teaspoons oil and ¼ teaspoon each pepper and salt in a large bowl. Spread evenly on a large rimmed baking sheet. Place chicken on top; drizzle with 2 teaspoons oil and sprinkle with ¼ teaspoon each pepper and salt. Roast until an instant-read thermometer inserted into the thickest part registers 165°F and the potatoes are tender, 18 to 20 minutes.
3. Meanwhile, whisk the remaining 2 tablespoons oil and ¼ teaspoon pepper with vinegar, herbs, mustard and shallot in a small bowl. Serve drizzled over the chicken and vegetables.