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One Pan Balsamic Chicken Thighs

This comfort food dish features juicy chicken thighs, tender potatoes, and roasted vegetables, all elevated by a sweet-tangy balsamic sauce, cooked conveniently on a single sheet pan.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 395
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 1/3 cup balsamic vinegar For marinating the chicken.
  • 3 tbsp extra-virgin olive oil, divided 2 tbsp for marinade, 1 tbsp for tossing potatoes.
  • 3 tbsp honey Adds sweetness to the marinade.
  • 3 cloves garlic, minced Adds flavor to the marinade.
  • 1 tsp dried rosemary, crushed Gives fragrance to the dish.
  • 1 tsp fine sea salt, divided 1/2 tsp for marinade, 1/2 tsp for potatoes.
  • 1/4 tsp freshly ground black pepper Seasoning for the marinade.
For the Roast
  • 6 pieces bone-in, skin-on chicken thighs, patted dry Main protein of the dish.
  • 1 lb baby potatoes, halved Base of the roast.
  • 2 cups cherry tomatoes To add brightness to the dish.
  • 1 piece red onion, cut into wedges Adds sweetness when roasted.
  • fresh sprigs rosemary For garnish.

Method
 

Preparation
  1. In a large bowl or zip-top bag, whisk together the balsamic vinegar, 2 tbsp olive oil, honey, garlic, dried rosemary, 1/2 tsp salt, and pepper. Add the chicken thighs and turn them so they are well coated. Let them marinate for 30 minutes.
  2. Preheat the oven to 425°F (220°C). Meanwhile, place the halved baby potatoes on a large rimmed sheet pan. Toss them with the remaining 1 tbsp olive oil and the remaining 1/2 tsp salt.
  3. Remove the chicken from the marinade and set the marinade aside. Pat the chicken skin dry with paper towels.
Roasting
  1. Nestle the chicken thighs skin-side up among the potatoes on the sheet pan with some space in between.
  2. Roast the pan for 15 minutes. Then, remove it from the oven, scatter the cherry tomatoes and red onion around the chicken, and brush the chicken with the reserved marinade. Return the pan to the oven for another 15 to 20 minutes.
  3. Continue roasting until the chicken skin is golden and crisp, and the internal temperature reaches 175°F at the thickest part.
  4. Let the chicken rest for 5 minutes before garnishing with fresh rosemary sprigs and serving directly from the sheet pan.

Notes

Serve with a simple green salad, warm crusty bread, or steamed green beans. For a cozier meal, mashed cauliflower or buttered peas work well.