Delight in juicy chicken thighs marinated in a fragrant white balsamic vinegar marinade, pan-seared, and baked alongside red potatoes for the perfect golden finish.
In a large mixing bowl, combine white balsamic vinegar, olive oil, minced garlic, honey, chopped thyme, minced parsley, minced basil, and salt. Whisk until well combined.
2
Add chicken thighs to the bowl, ensuring they are well coated in the marinade. Cover and refrigerate for at least 1 hour, allowing the flavors to absorb.
3
Preheat the oven to 350°F. Preheat a large, oven-safe skillet over medium-high heat on the stovetop.
4
Add the marinated chicken thighs, skin-side down, to the skillet, searing for 3-4 minutes until they develop a golden crust.
5
While the chicken is searing, toss the red potato cubes in the remaining marinade.
6
Flip the chicken thighs and turn off the stovetop heat. Drain off most of the marinade and arrange the marinated potatoes evenly in the skillet.
7
Place the skillet in the oven and bake for 40 minutes.
8
Once the chicken and potatoes are cooked through and crispy, remove from the oven and let it rest for a few minutes before serving.