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5 from 6 votes

Honey Balsamic Chicken

Honey Balsamic Chicken is a great weeknight dinner recipe! Tender, juicy chicken is served with a sweet and simple balsamic glaze and perfectly roasted vegetables for a dinner that is as easy as it is impressive!
Prep Time10 minutes
Cook Time40 minutes
Marinating Time1 hour
Total Time1 hour 50 minutes
Course: Main Course
Cuisine: American
Keyword: Chicken, Dinner, Honey Balsamic Chicken
Servings: 8 servings
Calories: 548kcal
Author: Amanda Gajdosik

Equipment

  • Large, rimmed baking sheet
  • Shallow Dutch oven or enameled skillet
  • Gallon-sized zip-top bag

Ingredients

  • 1 cup balsamic vinegar
  • ½ cup honey
  • ⅓ cup brown sugar
  • 1 tablespoon stone ground mustard
  • 2 garlic cloves minced
  • 2 tsp. kosher salt
  • Dash of freshly cracked pepper
  • 8 chicken thighs
  • 2 pounds golden potatoes cut into 1-inch chunks
  • 1 pound Brussels sprouts halved
  • 1 pound carrots peeled and cut into 1-inch chunks
  • 2 large shallots peeled and sliced
  • 2 tablespoon olive oil
  • Kosher salt to taste

Instructions

  • In a large zip-top bag combine the balsamic, honey, sugar, mustard, garlic, salt and pepper. Place chicken in bag and smoosh it around for a bit to coat the chicken. Allow to marinate for at least 1 hour, if not overnight.
  • After marinating: preheat oven to 375 degrees. Place a large, rimmed baking sheet in the oven while it preheats. Toss the potatoes, Brussels sprouts, shallots, and carrots with the olive oil and sprinkle with kosher salt to taste. Pour onto heated pan and listen to that sizzle! Place tray in oven to bake for 20 minutes.
  • While the veggies bake: heat a large, enameled skillet over medium-high heat. Place chicken thighs in pan, skin side down, and cook for 3 – 4 minutes, before turning over and cooking for another 3 – 4 minutes.
  • Toss vegetables on baking sheet before placing seared chicken thighs on top. Bake for another 15 – 20 minutes, or until chicken is cooked through.
  • While chicken and veggies cook in the oven, use the pan on the stove to reduce the marinade into a lovely sauce. Reduce the heat to medium-low and cook marinade until it is reduced by half and syrupy. Spoon over the top of the chicken before serving.

Notes

*Recipe adapted from The Recipe Critic

Nutrition

Serving: 1chicken thigh | Calories: 548kcal | Carbohydrates: 64g | Protein: 24g | Fat: 23g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 658mg | Potassium: 1197mg | Fiber: 7g | Sugar: 36g | Vitamin A: 9992IU | Vitamin C: 75mg | Calcium: 88mg | Iron: 3mg