Balsamic Chicken
Ingredients
The marinade
-
½
cup
balsamic vinegar
-
2
tablespoons
honey
-
2
tablespoons
whole grain mustard
-
3
cloves
garlic, minced
-
½
teaspoon
salt
-
¼
teaspoon
black pepper
The chicken and vegetables
-
2
tablespoons
olive oil
-
4
pieces
bone-in, skin-on chicken thighs (about 1 ½ pounds)
-
1
pint
grape tomatoes or cherry tomatoes
-
2
sprigs
rosemary
Instructions
- Preheat the oven to 425°F.
- Whisk together balsamic vinegar, honey, mustard, garlic, salt, and pepper in a bowl.
- Add chicken to the marinade and toss to coat; let marinate for 20 minutes at room temperature or up to 1 hour in the refrigerator.
- Remove chicken from marinade (reserve the marinade) and pat dry with paper towels.
- Heat olive oil in an oven-safe skillet over medium-high heat until shimmering.
- Add chicken skin-side down and cook until browned, about 2 to 3 minutes.
- Flip chicken, add tomatoes, and cook until tomatoes start to pop, about 5 minutes.
- Add reserved marinade and rosemary sprigs, bring to a boil, then transfer to the oven.
- Bake until chicken reaches an internal temperature of 165°F, about 20 minutes.
- Remove from oven and discard rosemary stems.
Nutrition Facts (estimated)
Servings
4
Calories
399
Total fat
26g
Total carbohydrates
20g
Total protein
20g
Sodium
186mg
Cholesterol
111mg
You might also like