You can cook it on one pan in the oven in an hour or less!
6 chicken thighs , skin on, bone in
24 oz baby gold potatoes , halved
1 large red onion
1 tbsp fresh rosemary , chopped
2 sprigs fresh thyme , removed the leaves
1/2 tsp pepper
1/2 tsp salt
1.5 cup cherry tomatoes
3/4 cup balsamic vinegar
2 tbsp olive oil
1 clove garlic , crushed
2 tbsp dijon mustard
Turn on your oven to 400° F or 200° C
Mix the marinade together and add the chicken, toss it around to coat it and put it in the fridge.
Get out a half sheet pan. You can line it with parchment for easy clean up, I find that the food will stick to foil lined pans, so I no longer use that as a liner.
Toss the halved potatoes and onions in a small amount of olive oil, and then place the potatoes only on the sheet pan and bake for 15 minutes. Put the onions to one side.
After 15 minutes, remove the sheet pan and add the red onion and the chicken along with the marinade, then sprinkle on the chopped rosemary and thyme and a little salt and pepper, and put it back in the oven.
Cook for a further 25 minutes, then take out the pan again to add the cherry tomatoes, and cook for 20 minutes more.
After 45 minutes the chicken thighs should be fully cooked to an internal temperature of 165°F