Balsamic Honey Chicken & Potatoes

By Carlee

Ingredients

• 2 c. balsamic vinegar
• 8 tbsp. honey
• 6 tbsp. whole-grain mustard
• 6-8 cloves garlic, minced
• kosher salt
• Freshly ground black pepper
• 10 bone-in, skin-on chicken thighs
• 3 lbs baby red potatoes, halved (quartered if large)
• 3 tbsp. chopped fresh rosemary
• 4-6 tbsp. extra-virgin olive oil
• 4 rosemary sprigs, for skillet

Preparation

Step 1

1. Preheat oven to 425 degrees F. In a large bowl, combine balsamic, honey, mustard, and garlic and season with salt and pepper. Whisk until combined. Add chicken thighs and toss until fully coated, then transfer to the fridge to marinate at least 20 minutes and up to 1 hour.
2. Meanwhile, prep potatoes: In a medium bowl, add potatoes and rosemary and season with salt and pepper. Add 1 tablespoon olive oil and toss until combined. Set aside.
3. In a large skillet over medium-high heat, heat remaining tablespoon oil. Add chicken and marinade and sear, skin side down, 2 minutes, then flip and sear 2 minutes more.
4. Transfer to the oven and bake until potatoes are tender and chicken is cooked through, 40 minutes.
5. Serve chicken and potatoes with pan drippings.