The beauty of this sheet-pan dinner lies in its simplicity.  With their quick cooking time, boneless skinless chicken thighs cook right alongside quartered potatoes and large pieces of peppery scallions.  Once everything is tender and cooked through, the entire sheet pan is livened up with a tasty vinaigrette made with whatever fresh herbs you have on hand, along with shallots, mustard and a touch of tangy sherry vinegar.  Any vinegar variety would work just fine, but there is something about the inherent richness of the sherry vinegar that adds an amazing depth of flavor.

(To view this recipe, click on the following link: http://www.eatingwell.com/recipe/257120/roasted-chicken-thighs-potatoes-scallions-with-herb-vinaigrette/)

Tagged: boneless chicken thighs, Eating Well, Eating Well Magazine, herb vinaigrette, mustard, potatoes, Potatoes & Scallions with Herb Vinaigrette, radishes, roast chicken thighs, roast potatoes, roasted chicken thighs, scallions, shallot, sheet-pan dinner, sherry vinegar