Preheat oven to 350F. In an oven proof baking dish, toss potatoes in 1 teaspoon of olive oil. Season with ¼ teaspoon of salt, and roast for 10 minutes.
Meanwhile, in a medium bowl, whisk jalapenos with garlic, 5 teaspoon olive oil, balsamic vinegar, honey, dried thyme and ¼ teaspoon of salt. Set aside.
Season chicken with remaining ¼ teaspoon of salt. Meanwhile, heat a medium saute pan over medium-high heat, add 1 tablespoon of olive oil. Sear chicken, in two batches, skin-side down for 3 minutes per side until golden and crispy. Remove and set aside.
Arrange chicken on top of potatoes, pour jalapeno mixture on top. Roast in the oven for 30-35 minutes or until chicken is fully cooked and potatoes are done.
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