Delicious Balsamic Glazed Chicken Thighs with Grilled Veggies and New Red Potatoes

DELICIOUS BALSAMIC GLAZED CHICKEN THIGHS WITH GRILLED VEGGIES AND RED NEW POTATOES
1 c. good quality balsamic vinegar
¼ c. creole mustard
¼ c. good quality honey
3 T. garlic paste
6-8 boneless chicken thighs
Salt, black pepper
1 lb. baby red potatoes, halved or quartered
Olive oil
Salt, black pepper, garlic powder
¼ c. chopped fresh rosemary
Assorted roasted or grilled veggies (asparagus, red onion, mushrooms, zucchini, yellow squash, bell peppers, etc.) I used my leftover grilled veggies from another meal.
3-4 sprigs of fresh rosemary
1-2 green onion stalks, rough chopped

1. In a bowl, combine the vinegar, mustard, honey and garlic paste. Mix well.
2. Season chicken with salt and black pepper and place in zip-lock bag.
3. Pour the marinade over the chicken. Seal bag and work the bag so that the marinade covers all of the chicken pieces. Refrigerate overnight or at least 4-6 hours.
4. Drain chicken and discard marinade.
5. Slightly boil the red potatoes in salted water. Tender but not mushy. Drain and drizzle with olive oil, mix in chopped rosemary, salt and pepper. Set aside.
6. Season all your veggies that you will use with salt and pepper and drizzle with olive oil. Place on baking sheet and roast in oven for 12-18 minutes until tender crispy. Do not overcook because you will cook them some more later. Set aside.
7. In large cast-iron skillet or ovenproof skillet, drizzle olive oil and swirl to coat bottom.
8. Heat over medium-high heat.
9. Sear the chicken pieces 2 minutes per side.
10. Remove from skillet and set aside.
11. In bottom of skillet, place your grilled veggies.
12. Layer the chicken over the top and then nestle in the potatoes.
13. Drizzle with olive oil all over the top. Sprinkle with rosemary.
14. Preheat oven 425.
15. Place the skillet in the oven for 15-20 minutes or until chicken is golden and cooked through.
16. Remove from oven and sprinkle with chopped green onions.