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Golden Balsamic Chicken Thighs & Crispy Potatoes

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.
3
1 hr 50 min
TOTAL TIME
466
CALORIES
$2.73
PER SERVING
Golden Balsamic Chicken Thighs & Crispy Potatoes
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Ingredients
10 INGREDIENTS
4 SERVINGS
Honey
2 tsp honey
Garlic
3 cloves garlic
minced
Fresh Thyme
1 tsp fresh thyme
chopped
Basil Leaves
4 large basil leaves
minced
Fresh Italian Parsley
1 tbsp fresh italian parsley
minced
Salt
1 tsp salt
White Balsamic Vinegar
1/2 cup white balsamic vinegar
Olive Oil
2 tbsp olive oil
Red Potatoes
2 large red potatoes
cubed into rac{1}{2} inch pieces
Chicken Thighs
2 lbs chicken thighs
Directions
8 STEPS
1 hr 10 min
PREP TIME
40 min
COOK TIME
1 hr 50 min
TOTAL TIME
1
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.
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Health Info
Macros
30g
CARBS
17g
FAT
47g
PROTEIN
Allowed on these diets
PALEO
MEDITERRANEAN
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Frequently Asked Questions
What is Balsamic Chicken?
What ingredients do I need to make Balsamic Chicken?
Do I need to marinate the chicken?
What is the best way to cook Balsamic Chicken?
Can I substitute the chicken with another type of meat?
How can I thicken the sauce if it's too thin?
What are common mistakes to avoid when making Balsamic Chicken?
How long can I store leftovers, and how do I reheat them?