Garlic Chicken and Potatoes with Parmigiano Reggiano

I love this recipe for many reasons, but most importantly:

1. It's all assembled and baked in the same dish, so it makes for easy prep and even easier cleanup.
2. You can use any cut of chicken you want - breast, thigh, a combination.
3. You can use any potato you want - Russet, gold, red, purple. I chose Yukon gold because that's what I had on hand. 
4. The garlic cloves are WHOLE, so you can leave them off the plates of any finicky eaters (the whole roasted cloves are delicious for everyone else).
5. The blend of olive oil, balsamic vinegar and honey mustard is about as simple as it gets - almost like a salad dressing.
6. The balsamic vinegar adds both sweetness and acidity, in ONE handy ingredient.
7. The Parmigiano Reggiano adds a wonderful nuttiness at the end, AND/BUT you can save money by using a domestic parmesan. 

See what I mean? It's a dream dish for a busy night.

Garlic Chicken and Potatoes with Parmigiano Reggiano

1 pound boneless skinless chicken, cut into bite-size pieces
4 whole garlic cloves, peeled
1 pound cubed potatoes, any variety, peeled or unpeeled (cut into bite-size pieces, just like the chicken)
4 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey mustard
Salt and freshly ground black pepper
Piece of Parmigiano Reggiano for grating over top

Preheat the oven to 400 degrees.
In a shallow baking dish, combine the chicken, potatoes and garlic cloves. In a small bowl, whisk together the oil, vinegar and mustard. Add the mixture to the chicken and potatoes and toss to coat. Season with salt and pepper.
Roast for 45 minutes, until the potatoes are golden brown and tender.
Grate the cheese over top before serving.

Serves 4