Directions:
Using chicken on the bone and with skin keeps it moist and flavorful. If you must use boneless-skinless breasts, reduce total cooking time by 20 to 30 minutes.
Place chicken and potatoes in a large Zip Lock bag or bowl. Mix balsamic vinegar, honey, oil, mustard and seasonings in a small bowl. Reserve 1/4 cup of the mixture, and pour the remainder over the chicken and potatoes. Seal the bag and manipulate it to coat the chicken and potatoes. Let marinate 4 to 6 hours, or overnight (24 hours max).
Heat oven to 400 degrees. Pour chicken, potatoes, and marinade into a large roasting pan. Roast 40 min, and then baste chicken with reserved glaze. Repeat basting every 5 to 7 minutes until chicken is 165 degrees on an instant read thermometer and juices run clear (about 1 hour total cooking time). Arrange chicken and potatoes on plates or on a serving dish. Stir pan juices, and pour over chicken and serve.
Adapted by The Olive Tap from a recipe by Jean Marie Brownson, Dinner at Home
