THIS restaurant quality recipe is just straight up awesome. It tastes incredible, a bit of honey sweetness, savors a touch of heat thanks to the hot pepper flakes, and presents beautifully. I strongly suggest preparing in a large cast iron skillet if you have one available. The fresh rosemary provides a wonderful fragrance into the cooking and will fill your house with an aroma that will bring the folks running to the table. Once of my favorites.
Balsamic Glazed Chicken Thighs w/ Red Potatoes and Rosemary
Prep time is quick. This entree is absolutely delicious and especially good served with a crusty bread. Feel free to use bone-in chicken breast (decrease bake time by 10 minutes) or legs... but thighs are absolutely my choice for juiciness. Destined to become a favorite!
- 4-6 Bone-In, Skin-On Chicken Thighs
- 1/2 Cup Balsamic Vinegar
- 4 TBSP Honey
- 1/4 TSP Hot Pepper Flakes
- 1.5 TBSP Whole-Grain Mustard
- 3 Cloves Garlic, Minced
- Kosher Salt
- Fresh Ground Black Pepper
- 2 Cups Small Red Potatoes (or larger cut into medium cubes
- 1 TBSP Chopped Fresh Rosemary
- 4 TBSP Extra-Virgin Olive Oil, Halved
- 3-4 Rosemary Sprigs For Skillet
- Step 1 Preheat oven to 425 degrees. In a large bowl combine balsamic, honey, hot pepper flakes, mustard, garlic and season with salt and pepper. Whisk until combined. Place chicken into a 1 gallon ziplock bag then add the liquid. Turn till fully coated then transfer to the fridge to marinate for at least 20 minutes and up to 1 hour.
- Step 2 Now, prep the potatoes: add potatoes and rosemary to a medium bowl and season with salt and pepper. Add 1 TBSP of olive oil and toss until combined. Set aside.
- Step 3 In a large skillet (cast iron recommended) over medium/high heat, heat 2 TBSP of olive oil. Add chicken and sear, skin side down first, for 2 minutes. Flip and sear 2 minutes more. Add marinade, then potatoes, nestling between chicken. Top with rosemary sprigs.
- Step 4 Transfer to oven and bake until potatoes are tender and chicken is cooked through… about 35 minutes. If potatoes need more cook time, transfer chicken to a cutting board to rest and continue cooking until potatoes are tender.
- Step 5 Serve chicken and potatoes with pan drippings. TIP: consider adding 1/4 cup of water to slightly thin pan drippings for a more spreadable sauce..