Glazed Honey Balsamic Chicken with Potatoes

Glazed Honey Balsamic Chicken with Potatoes is a one pan meal with tender and juicy chicken glazed in a sweet and tangy honey balsamic sauce.  Surrounded by crisp and tender potatoes this is one delicious meal!

honeybalsamicglazedchickenwithpotatoes

I just love one pan meals so much.  I mean anything that minimizes the dishes that I have to do is something that I fall in love with.  Because as a food blogger, we can have every single pot and pan dirty in the sink in one day.  90% of a food bloggers job consists of washing dishes.  Seriously.

With an incredibly busy life as a mom one pan meals have just become my new jam.  A side dish and the main course all in one pan is a new family favorite.

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This chicken glazes so beautifully with a honey balsamic glaze.  I LOVE balsamic vinegar.  The sweet and tangy glaze is the perfect flavor on top of this chicken.  The chicken is perfectly tender and juicy with the crisp pan seared top.  You are going to love it!

This is the perfect one pan meal to feed your family this week.  It is perfect for busy nights and full of delicious honey balsamic flavor.  It became a new favorite at our house.

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4.5 from 6 reviews
Glazed Honey Balsamic Chicken with Potatoes
 
Prep time
Cook time
Total time
 
Glazed Honey Balsamic Chicken with Potatoes is a one pan meal with tender and juicy chicken glazed in a sweet and tangy honey balsamic sauce. Surrounded by crisp and tender potatoes this is one delicious meal!
Author:
Serves: 4-5
Ingredients
  • ½ cup balsamic vinegar
  • ¼ cup honey
  • 1 tablespoon whole-grain mustard
  • 3 cloves garlic, minced
  • salt and pepper
  • 4 bone-in, skin-on chicken thighs, chicken breasts will also work
  • 2 cups baby red potatoes, quartered
  • 1 tablespoon chopped fresh rosemary
  • 2 tablespoon extra virgin olive oil
  • rosemary for garnish
Instructions
  1. Preheat oven to 425 degrees. In a large bowl whisk together the balsamic, honey, mustard and garlic. Whisk until combined. Add chicken thighs to the bowl and coat in the sauce. Let marinate in the fridge for 30 minutes.
  2. In a medium bowl add the red potatoes, rosemary, and one tablespoon olive oil. Toss until coated. Set aside.
  3. In a large skillet add one tablespoon olive oil and heat over medium high heat. Add the chicken and marinade and sear each side for 2 minutes. Add the potatoes to the skillet. Tent the skillet with foil and bake for 10 minutes. Remove foil and allow to roast for another 10 minutes or until the potatoes are tender. (If potatoes take longer to cook, remove chicken and continue to cook until tender.) Garnish with rosemary.

 

 

 

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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Comments

  1. This sounds divine!

  2. How long would you cook if you used boneless chicken breasts?

  3. Shawnna Griffin says:

    hey girl this looks so tasty!

  4. Vanessa Nemeth says:

    great recipe…. but potatoes needed way longer

  5. So mak in’ this one! 👍🏻👍🏻👍🏻

  6. I made this and the chicken was still raw after 20 minutes in the oven. Is that correct? I put my chicken back in the oven for a bit to finish cooking. Smells great but definitely seems to need more time…

  7. Stephanie says:

    I had to cook this a little longer than 20 mins. I think it has a lot to do with the size and material (color too) of the pan.
    I added carrots and green beans to add color to the dish in the last 5 mins of cooking. They were also delicious!
    Other than that,the dish overall was WONDERFUL!.
    I did turn on the broil just to make the skin on the Thighs to be extra crispy.. IT WAS SOOO GOOD! will be doing this again.

  8. Can you use Spicy Brown Mustard in this recipe

  9. Anyone tried this using chicken breasts instead? With no skin?

    • I did and it turned out amazing! They were thick so I cut them in Haku long ways. My whole household loved it!

  10. This recipe is delicious!!!! I made it with chicken thighs but going to try & make it with chicken breasts this weekend. The flavor is amazing. I added more potatoes so it took longer in the oven – I just can’t say enough about how great the flavor is & it’s so easy.

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