Balsamic Glazed Chicken
A simple, savory balsamic-glazed chicken roasted with tomatoes and rosemary.
Servings: 4 servings
Ingredients
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons whole grain mustard
- 3 cloves garlic, minced
- salt to taste (about 1/2 teaspoon)
- freshly ground black pepper to taste (about 1/4 teaspoon)
- 2 tablespoons olive oil
- 4 bone-in, skin-on chicken thighs about 1 1/2 pounds total
- 1 pint grape or cherry tomatoes
- 2 sprigs rosemary broken in half
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, whisk together the balsamic vinegar, honey, whole grain mustard, minced garlic, salt (about 1/2 teaspoon) and pepper (about 1/4 teaspoon) until combined.
- Add the chicken thighs to the bowl and toss to coat; marinate at room temperature for 20 minutes or refrigerate for up to 1 hour.
- Remove the chicken from the marinade and reserve the marinade; pat the chicken dry with paper towels.
- Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering.
- Place the chicken in a single layer, skin-side down, and cook until the skin is browned and crisp, about 2 to 3 minutes.
- Flip the chicken, add the tomatoes to the skillet, and cook until the tomatoes begin to pop and release juices, about 5 minutes.
- Pour the reserved marinade over the chicken, add the broken rosemary sprigs, bring to a boil on the stove, then transfer the uncovered skillet to the preheated oven.
- Bake until the chicken reaches an internal temperature of 165°F (74°C), about 20 minutes more; remove from oven and discard rosemary stems before serving.
Equipment
- Large Bowl
- 12-inch oven-safe skillet
- Measuring Spoons
- Tongs
- Instant-read thermometer
- Paper Towels
Notes
- You can substitute bone-in, skin-on chicken breasts if preferred.
- The skin crisps and browns nicely in the skillet before baking.
- This recipe yields four dinner-sized servings, about 6 oz. of chicken each.
- Store leftovers covered in the refrigerator for up to 4 days.