Ingredients

• 1½–2 lb chicken thighs (or breasts)
• 1½ lb baby potatoes, halved
• 3–4 tbsp Parmesan Garlic Rosemary EVOO (divided)
• Salt + pepper
• Optional: smoked paprika, green beans, carrots or broccoli

Directions

1. Preheat oven to 425°F.
2. Roast potatoes: Toss with 2 tbsp EVOO, salt/pepper. Roast 15 min.
3. Add chicken: Rub chicken with 1–2 tbsp EVOO, season. Roast 15 min.
4. Glaze: Whisk glaze ingredients. Brush/drizzle over chicken + potatoes.
5. Finish: Roast 8–12 min more, until chicken reaches 165°F and glaze is sticky.
6. Serve: Optional final drizzle of Bourbon Balsamic.

Quick Bourbon Glaze

Whisk together:

• 3 tbsp Bourbon Dark Balsamic
• 1 tbsp Parmesan Garlic Rosemary EVOO
• Optional: 1 tsp Dijon

Serving Tip: Add green beans, carrots or broccoli during the glaze step for a complete one-pan meal.