One Pan Balsamic Chicken and PotatoesMissy - Blissbranding Digital Specialist
Wonderfully flavorful and easy balsamic chicken dinner. Juicy chicken thighs marinated in slightly sweet, white balsamic vinegar marinade, seared and baked with red potatoes to a golden perfection.
1.75-2 lbs bone-in chicken thighs
1/2 cup Coronado Taste of Oils A-Premium White Balsamic Vinegar
2 tbsp honey
2 Tbsp Coronado Taste of Oils Garlic Olive Oil
2 garlic cloves
1 tsp dried thyme
1 Tbsp fresh minced Italian parsley
1 Tbsp fresh minced basil leaves
1.5 lbs red potatoes cubed into 1/2 inch pieces
In a large mixing bowl, combine Coronado Taste of Oils A-Premium White Vinegar, Coronado Taste of Oils Garlic Olive Oil, pressed garlic, honey, thyme, parsley, basil, and salt. Whisk until all combined.
Add chicken thighs, mix with marinade well, and let them marinate for about 20 minutes.
Preheat the oven to 375° and preheat a seasoned, large cast iron skillet (or another oven safe cooking pan) on stove-top over medium-high heat.
Drizzle around a some oil and place chicken thighs into the skillet, skin down. Sear until they get a golden brown, about 3-4 minutes.
While chicken is searing, mix potatoes in the same marinade.
Flip chicken thighs over and turn off the stove-top burner. Drain off most of the marinade (leave behind about 1/4 cup) and spread potatoes and some marinade in the skillet, around chicken, as even as possible.
Place skillet in the oven and bake for 40-45 minutes. (You can spread potatoes a little more about half way through baking, once chicken cooks down.
Recipe first featured here.
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