Balsamic Glazed Chicken w/ Red Potatoes and Rosemary

April 10, 2019

Balsamic Glazed Chicken w/ Red Potatoes and Rosemary

1 Comment  /  Jump to Recipe

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

April 10, 2019
: 4-6
: 45 min
: 45 min
: 90 min

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..

1 thought on “Balsamic Glazed Chicken w/ Red Potatoes and Rosemary”

  • I recently tried this recipe and was by NO MEANS disappointed. The cook time allowed for the chicken thighs to be some of the most tender I’ve ever consumed. Oh, and the balsamic glaze was a hit. My palate could’ve withstood some more heat and honey, but otherwise, this turned out to be an incredibly tasty dish, especially with the potatoes mixed in. A keeper for sure! It’ll make your taste buds sing.

    Thanks Crooner’s Kitchen!

Leave a Reply

Your email address will not be published.