Spiced chicken thighs with roasted vegetables

IN-gredients

3-5 chicken thighs

2 tsp of paprika

tsp of crushed red pepper

2 tsp of sea salt chyrstals

tsp of ground black pepper

potatoes- either 9-11 fingerling potatoes or 3 red potatoes 

3 medium shallots

11-13 brussels sprouts

sugar snap peas (apx cup)

red bell pepper, cut into slices

2 tsp of diced rosemary

5 tbs of olive oil

2 tbs of cider vinegar

2 tsp of whole grain mustard

1 tsp of honey

Plan of Attack 

Remove the skins from the chicken. Combine the paprika, red pepper, sea salt, pepper (and perhaps some cumin) and rub generously over the chicken pieces.Place them on a rimmed baking sheet. Dice the shallots with a medium hand, halve the Brussels sprouts, slice the red peppers into strips and then into smaller pieces, cut your potatoes into sm pieces so they cook at the same rate as the vegetables, Combine salt, olive oil, rosemary, and then add garlic...A Massive amount of garlic. 

Mix with your hands throughly so everything is coated.

Arrange the vegetables around the chicken. Put in the oven for 15- 16 minutes. Remove at minute 17, turn vegetable over using your spatula, and then put back in the oven for char to happen on the vegetables and for the chicken to cook through. While chicken is cooking mix the cider vinegar, mustard, honey and (the recipe calls for parley but I used cilantro because this is what I had)....

Remove from the login' oven and then drizzle the chicken with the sauce you just created. I recommend doubling the the sauce and doubling the rub...The only sadder than under seasoned chicken is unseasoned chicken....which thinks ii is seasoned.