Balsamic Glazed Chicken

Balsamic Glazed Chicken is the perfect dinner for weeknight supper! It is sweet and tangy.

1/2 cup balsamic vinegar

2 Tbsp. honey

1 1/2 Tbsp. whole grain mustard

3 cloves garlic, minced

kosher salt

freshly ground black pepper

4 bone-in, skin on chicken thighs

2 cups baby red potatoes, halved

1 Tbsp. chopped fresh rosemary

2 Tbsp. extra-virgin olive oil

3-4 rosemary sprigs-for skillet

Preheat oven to 425 degrees.

In a large bowl, combine balsamic, honey, mustard and garlic, season with salt and pepper. Whisk to combine.

Add chicken thighs and toss until coated, transfer to refrigerator to marinate at least 20 minutes-up to 1 hour.

Prep potatoes-In a medium bowl, add potatoes and rosemary, season with salt and pepper. Add 1 Tbsp. olive oil and toss to combine. Set aside.

In a large oven safe skillet, over medium-high heat, heat remaining tablespoon of oil. Add chicken and marinade, sear skin side down for 2 minutes, flip and sear other side for 2 minutes. Add potatoes to skillet, nestle them between chicken and rosemary sprigs.

Transfer to oven and bake 20 minutes or until potatoes are tender and chicken is cooked through. Serve chicken and potatoes with pan drippings and add Sesame Green Beans, if desired.

Serve 4


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