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
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1 1/2 lbs small new potatoes, halved
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3 tbsp olive oil, divided
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2 jalapenos, thinly sliced
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2 cloves garlic, minced
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1 tsp honey
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1 tsp dried thyme
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3/4 tsp salt
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4 skin-on, bone-in chicken drumsticks
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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.
