Description
Delicious balsamic chicken roasted with vegetables in one pan, perfect for a quick weeknight dinner.
Ingredients
Scale
- 1.2 kg (about 8 bone-in, skin-on chicken thighs)
- 120 ml (½ cup) balsamic vinegar
- 25 g (2 tbsp) brown sugar
- 30 ml (2 tbsp) extra-virgin olive oil
- 3 cloves garlic, minced
- 15 ml (1 tbsp) Dijon mustard
- 15 ml (1 tbsp) honey or maple syrup
- 1 tsp dried thyme or 1 tbsp fresh thyme
- ½ tsp black pepper
- 10 g (2 tsp) kosher salt
- 450 g mixed vegetables (baby potatoes, carrots, Brussels sprouts)
- 2 tbsp chopped flat-leaf parsley (optional)
- Lemon wedges (optional)
Instructions
- Salt and rest the chicken: Pat chicken dry, season with salt and pepper, and let sit for 10–15 minutes at room temperature.
- Make the balsamic glaze: Combine balsamic vinegar, brown sugar, honey, and Dijon in a saucepan, and simmer until reduced by one-third.
- Toss the vegetables: On a sheet pan, toss mixed vegetables with olive oil and a pinch of salt. Roast for 10 minutes if large.
- Arrange and baste: Place chicken thighs skin-side up on the pan, brush with glaze, and roast at 220°C (425°F) for 18 minutes.
- Finish glazing and check doneness: Brush chicken with more glaze and roast for another 8–12 minutes until cooked through.
- Rest and serve: Let chicken rest for 5 minutes, then drizzle with pan juices and remaining glaze, garnishing if desired.
Notes
For best results, avoid overcrowding the pan and use an instant-read thermometer to ensure chicken is cooked perfectly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 13g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 160mg