Roasted Chicken Thighs (on a bed of potatoes)

In search of a quick and easy recipe to do (as I am still on the mend from a cold, ugh!) with chicken thighs, I came across this one and had to give it a go.  It is pretty darn tasty, will have to make again!  I modified a bit, as I was not so sure the potatoes would have enough moisture to get cooked through (as original is written), and the chicken looked on the dry side, too.  Happy I did, as it turned out wonderfully moist!

Link to original recipe:
http://www.simplyrecipes.com/recipes/herb_roasted_chicken_thighs_with_potatoes/

Ingredients:

1 T. plus 1 tsp. olive oil, divided
1 1/2 lbs. yellow/Yukon gold potatoes, sliced thinly (I used closer to 1 2/3 lb. because of pan size, sliced in food processor)
2 shallots, thinly sliced (used mandolin slicer, only 1 shallot because hubby doesn't prefer)
2 lb. bone-in/skin-on chicken thighs
sprigs of fresh thyme
2 T. butter, cut in small dice
1 T. red wine vinegar
1 T. balsamic vinegar
1/2 T. herbes de Provence
1/2 tsp. kosher salt, plus additional for seasoning
1/2 tsp. coarse ground black pepper, plus additional for seasoning
2 tsp. bottled minced garlic

additional butter (small pat for each thigh, did not measure)

Directions:

1. Heat oven to 375°F.

2. Spread 1 tsp. over the bottom of a 9" x 13" baking dish (I used a ceramic one that is slightly larger (not a standard size) and it worked just fine, too).

3. Layer sliced potatoes over bottom of dish evenly.  Sprinkle with kosher salt and coarse ground black pepper, to taste.

4. Top potatoes with layer of shallots spread evenly.

5. Place chicken thighs in layer atop of shallots.  Nestle sprigs of thyme around the thighs.

6. Mix together remaining ingredients EXCEPT the additional butter in a small bowl.  Divide and spread mixture to top each chicken thigh, and then sprinkle/distribute butter dice all around.

7. Bake for 50 minutes or until internal thermometer inserted in thickest part of a thigh reaches 165°F.  If desired, at the 40 minute mark, top each thigh with a small pat of butter (like a half-pat).

8. Remove from oven and let stand for 5 minutes before serving.  Enjoy!