Balsamic Chicken with Roasted Vegetables

Based on the recipe found here.

BALSAMIC CHICKEN WITH ROASTED VEGETABLES

4 chicken thighs, bone in {skin on optional}
3 carrots, chopped into 2-3″ chunks
1 red onion, halved and quartered
5 red potatoes, halved & quartered {skin on}
1 tablespoon olive oil
salt and pepper

Balsamic Marinade:
1 Tbsp. stone ground mustard
3 Tbsp. balsamic vineagar
3 Tbsp. olive oil
2 Tbsp. fresh rosemary, chopped
1 garlic clove, minced
salt & pepper

In a large bowl, add stone ground mustard, minced garlic clove, freshly chopped rosemary, balsamic vinegar, and salt & pepper. Whisk to combine, slowly add in olive oil.

Place bone-in chicken thighs in bowl with mustard balsamic marinade. Toss to coat with marinade. Let sit for 30 minutes.

Place all red onion, potatoes, red pepper, and carrots in 13×9″ baking dish. Drizzle 1 tablespoon of olive oil, salt and pepper over veggies. Give them a quick toss. Place chicken thighs on top of vegetables and pour the remaining marinade over entire dish.

Bake at 375 F for 1 hour and 15 minutes, until chicken is done and vegetables are soft.