Preheat oven to 450 F.
Gather Dijon mustard maple syrup and Rice wine vinegar.
Wash and cut your potatoes in half lengthwise.
Put thighs/whatever part you want in pan with potatoes. I used 8X8. Season chicken with salt & pepper. Pour sauce over everything. Cook 40 m or until 165 F. Halfway through spoon sauce over chicken
Pull out of oven and plate your food. Season with fresh chopped Rosemary. Enjoy :)
- 1/2c Dijon mustard
- 1/4c Maple syrup
- 1.0Tbsp Rice wine vinegar
- Chicken thighs
- Fingerling potatoes
- Salt & pepper