6 Smart Chicken bone-in skin-on chicken thighs
1 ½ lbs. of organic fingerling potatoes
8 oz. organic mushrooms
1 organic medium red onion, cut into wedges
1 head organic garlic, the top cut off
Kosher salt and freshly ground pepper
3 sprigs of fresh organic rosemary
1 Tbsp. fresh organic thyme leaves or 1 tsp. dried thyme
6 Tbsp. Field Day balsamic vinegar
2 Tbsp. Maille whole grain mustard
2 Tbsp. Boykin Apiaries Honey
Kosher salt and freshly ground black pepper
Pinch of red pepper flakes
1/2 C Riojana olive oil
Preheat oven to 425 and place the rack in the center of the oven.
Add a bit of oil to your rimmed sheet pan and brush around to coat lightly.
Season your chicken on both sides with salt and pepper. Transfer to a plate.
In a small bowl, add your balsamic vinegar, whole grain mustard, honey, rosemary, thyme, salt, pepper, and red pepper flakes. Whisk to combine. While whisking, drizzle in your olive oil. Taste and adjust as needed. Set aside.
In a large bowl, add your potatoes, mushrooms, red onion, and your head of garlic, Pour your dressing over and mix to combine.
Using a slotted spoon, add your veggies to your pan, reserving as much of the dressing in the bowl as possible. Place your head of garlic cut side down towards the middle.
Brush or spoon the remaining dressing over your chicken on both sides. Nestle into the sheet pan between the veggies.
Place in the oven cook for 30 minutes. Remove and check to see if the chicken has an internal temperature of 165 and the veggies are cooked through. If not, place back in the oven until done.
You can broil the chicken at the end to get a nice brown color on top. Remove to a platter. Spoon the cooking juice over the top and squeeze out the roasted garlic.