Herb roasted chicken thighs with potatoes

Preheat oven to 375°F-one 185°C. Sprinkle all sides of chicken thighs with kosher salt and set aside

In a small bowl whisk together the red wine vinegar, olive oil, Dijon mustard, Herbs de Provence, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper.

Spread a teaspoon of olive oil over the bottom of a large (9 x 13") casserole dish. Cover the bottom of the dish with the thinly sliced potatoes. Sprinkle with salt and pepper. Distribute the sliced shallots over the potatoes, and sprinkle again with a little salt-and-pepper

Place the chicken thighs inside up on top of the shallots. Wedge the garlic cloves between pieces of chicken. If you have fresh herbs such as tarragon or thyme, you can wedge them in along the border, between the chicken pieces and the dish. Whisk the vinaigrette again and pour it over the chicken, spreading it with your fingers to make sure the chicken is well coated.

Bake uncovered in a 375°F-one 85°C oven for 50 minutes, or until the thighs are well browned and cooked through. Remove from the oven and let rest for 10 minutes before serving.