Herb-Roasted Chicken Thighs and Potatoes Recipe

Ingredients

• 2 tablespoons red wine vinegar
• 1 tablespoon extra virgin olive oil
• 1 to 2 teaspoons Dijon mustard (less or more depending on how much you like mustard, we like it with 2 teaspoons)
• 1 teaspoon dried herbes de provence (can sub Italian seasoning or dry thyme or 1 Tbsp of fresh chopped herbs such as thyme or tarragon)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2 pounds chicken thighs, bone in, skin-on, trimmed of excess skin and fat
• 1 teaspoon of kosher salt
• 1 teaspoon extra virgin olive oil
• 3 large Yukon gold potatoes (about 1 1/2 pounds), peeled and thinly sliced (1/8-inch thick or less)
• 1 cup sliced, peeled shallots (can sub thinly sliced onion that have soaked in water for 10 min)
• 3 to 4 whole garlic cloves, crushed and peeled
• Several whole sprigs of fresh tarragon or thyme (optional)
• More salt and pepper to taste