Balsamic-Glazed Chicken & Potatoes

This sweet, tangy chicken is the perfect dinner if you're in a pinch OR you want to have a cozy dinner that gives your belly all the feels!

My parents gifted me a cast iron dutch oven for my birthday in January and INSISTED I try this recipe first! My dad and stepmom are definitely "meat and potatoes" kind of eaters so they really flipped for this recipe.

My dad has a great palette for flavor so since he was so jazzed about this recipe, I knew it would be a winner.

The ingredients here are simple. You probably have about 80% of them already in your pantry. I only had to pick up chicken thighs, red potatoes, and fresh rosemary to prep for this!


Servings: 4 Cook time: about 45 minutes

Ingredients:

  • 1/2 cup balsamic vinegar

  • 2 tbsp. honey

  • 1 1/2 tbsp. whole-grain mustard (it doesn't have to be whole-grain, I used a spicy brown mustard)

  • 3 cloves garlic, minced

  • Kosher salt

  • Freshly ground black pepper

  • 4 bone-in, skin-on chicken thighs

  • 2 cups baby red potatoes halved (quartered if large)

  • 2 tbsp. sprigs fresh rosemary, plus 1 tbsp. chopped

  • 2 tbsp. extra-virgin olive oil, divided

Instructions:

  1. Marinade: In a large bowl, combine balsamic vinegar, honey, mustard, and garlic and season with salt and pepper. Whisk until combined. Add chicken thighs and toss until fully coated. Transfer to the fridge to marinate, at least 20 minutes and up to 1 hour.

  2. Preheat oven to 425°.

  3. Prep potatoes: In a medium bowl, add potatoes and chopped rosemary and season with salt and pepper. Add 1 tablespoon oil and toss until it's combined.

  4. Sear: In a large ovenproof skillet over medium-high heat, heat the remaining tablespoon of oil. Add chicken and sear, skin side down, 2 minutes, then flip and sear 2 minutes more. Add potatoes, nestling them between chicken, and top with rosemary sprigs.

  5. Transfer to the oven and bake until potatoes are tender and chicken is cooked through for 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking potatoes until tender.)

  6. Serve chicken and potatoes with pan drippings.


All done! I'd recommend brocolli or green beans on the side with this!


During the colder months I usually roast all of my veggies because it's pretty fool-proof and turning the oven on heats the house up. :)


Word to the wise: do NOT touch any part of the dutch oven pot or lid after it's been in the oven. It. Gets. HOT!


I grabbed the lid and burned my index and middle fingers during the making of this meal. Ouch. So don't do that and keep oven mitts handy at all times!


Let us know how your chicken comes out!


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