Balsamic Jalapeno Roasted Chicken and Potatoes

This recipe for balsamic jalapeno roasted chicken and potatoes is the ultimate comforting dinner recipe. The jalapenos get delightfully crispy in the oven, and this is a mild enough pepper that instead of adding a ton of heat, they also add depth of flavour to this dish. 

Ingredients

• 1 1/2 lbs small new potatoes, halved

• 3 tbsp olive oil, divided

• 2 jalapenos, thinly sliced

• 2 cloves garlic, minced

• 2 tbsp Coronado Taste of Oil Jalapeño balsamic

• 1 tsp honey

• 1 tsp dried thyme

• 3/4 tsp salt

• 4 skin-on, bone-in chicken drumsticks

• 4 skin-on, bone-in chicken thighs

Directions:

Preheat oven to 350F. In an oven proof baking dish, toss potatoes in 1 tsp of olive oil. Season with 1/4 tsp of salt, and roast for 10 minutes.
Meanwhile, in a medium bowl, whisk jalapenos with garlic, 5 tsp olive oil, balsamic vinegar, honey, dried thyme and 1/4 tsp of salt. Set aside.
Season chicken with remaining 1/4 tsp of salt. Meanwhile, heat a medium saute pan over medium-high heat, add 1 tbsp of olive oil. Sear chicken, in two batches, skin-side down for 3 minutes per side until golden and crispy. Remove and set aside.
Arrange chicken on top of potatoes, pour jalapeno mixture on top. Roast in the oven for 30-35 minutes or until chicken is fully cooked and potatoes are done.

Recipe first featured here.