This is a family favorite that is easy to make. It smells so great right from the start, that the first time I made it, my youngest son walked in the house while I was cooking and yelled, "Daddy! Make that one again!" It started life as a recipe on Delish .com, and I have cooked it several times, making small changes, to make it slightly less pretentious, and to work out issues with the directions. I also doubled the recipe so we end with a few leftovers for lunches. Ingredients 1 c. balsamic vinegar 1/4 c honey 3 tbsp. whole-grain mustard 6 cloves garlic, minced Salt Freshly ground black pepper 8 bone-in, skin on, chicken thighs 4 c. baby red, potatoes - or Brussels sprouts (or both) cut in 8ths (12oz bag) 2 Tbsp. Herbs de Provence 2 Tbsp extra-virgin olive oil to cook the chicken Preparation Marinade In a large bowl, combine balsamic vinegar, honey, mustard, 1 Tbs Herbs de Provence, and garlic and season with salt and pepper. Whisk until combined.