Marinated Honey Balsamic Chicken with Potatoes Recipe
Marinated Honey Balsamic Chicken with Potatoes Recipe
Glazed Honey Balsamic Chicken with Potatoes is a one-pan meal with tender and juicy chicken glazed in a sweet and tangy honey balsamic sauce. Surrounded by crisp and tender potatoes this is one delicious meal!
Recipe and photo by:
Alyssa Rivers, The Recipe Critic | Tried & True
- Prep: 15 mins
- Cook: 20 mins
- Yields: 4-5 Servings
Verified Recipe ✅
Ingredients:
- 1/2 cup balsamic vinegar*
- 1/4 cup honey
- 1 tablespoon whole-grain mustard
- 3 cloves garlic, minced
- salt and pepper, to taste
- 4 bone-in, skin-on chicken thighs, chicken breasts will also work
- 2 cups baby red potatoes, quartered
- 1 tablespoon chopped fresh rosemary
- 2 tablespoon extra virgin olive oil
- rosemary for garnish
Directions:
- Preheat oven to 425 degrees Fahrenheit. In a large bowl, whisk together the balsamic vinegar, honey, mustard, and garlic. Whisk until combined. Add chicken thighs to the bowl and coat in the sauce. Let marinate in the refrigerator for 30 minutes.
- In a medium bowl, add the red potatoes, rosemary, and one tablespoon of olive oil. Toss until coated. Set aside.
- In a large skillet, add one tablespoon olive oil and heat over medium high heat. Add the chicken and marinade and sear each side for 2 minutes. Add the potatoes to the skillet. Tent the skillet with foil and bake for 10 minutes. Remove foil and allow to roast for another 10 minutes or until the potatoes are tender. (If potatoes take longer to cook, remove chicken and continue to cook the potatoes until tender.) Garnish with rosemary.
Glazed Honey Balsamic Chicken with Potatoes is a one-pan meal with tender and juicy chicken glazed in a sweet and tangy honey balsamic sauce. Surrounded by crisp and tender potatoes this is one delicious meal!
Recipe and photo by:
Alyssa Rivers, The Recipe Critic | Tried & True
- Prep: 15 mins
- Cook: 20 mins
- Yields: 4-5 Servings
Verified Recipe ✅
These cookies owe their spicy bite to a dose of freshly-ground white pepper. They are a staple at Christmas in the city of Teramo and keep well for weeks in an airtight tin. Tradition dictates that they be dipped in vino cotto or sweet wine at meal’s end.
Verified Recipe ✅
Recipe by Bruce Aidells
Photo by Noel Barnhurst
Verified Recipe ✅