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Instructions Preheat the oven to 425°F (220°C). Whisk the balsamic vinegar, honey, mustard, and garlic in a large bowl; season with salt and pepper. Add the chicken and coat thoroughly. Refrigerate for at least 20 minutes and up to 1 hour. Toss the potatoes with the chopped rosemary, salt, pepper, and 1 tbsp (15 mL) olive oil. Heat the remaining 1 tbsp (15 mL) oil in a large ovenproof skillet over medium-high heat. Sear the chicken skin-side down for 2 minutes, turn, and sear 2 minutes more. Add the potatoes around the chicken and top with the rosemary sprigs. Transfer to the oven and bake about 20 minutes, until the chicken reaches 165°F (74°C) and the potatoes are tender. If the potatoes need longer, transfer the chicken to a board to rest and return the potatoes to the oven. Serve with the pan drippings. Breasts can be used instead of thighs. Notes For a double batch, use two skillets or a large roasting pan so the chicken and potatoes remain in a single layer. Keep the oven temperature unchanged and check doneness rather than doubling the cooking time. 
