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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!

Glazed honey balsamic chicken with potatoes in a large pot.

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.

Glazed honey balsamic chicken with potatoes in a large pot.

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.

Up close photo of the glazed honey balsamic chicken being cut apart with a fork.

 

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Glazed Honey Balsamic Chicken with Potatoes

5 from 2 votes
By: Alyssa Rivers
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!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 Servings

Ingredients 

  • 1/2 cup balsamic vinegar
  • 1/4 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 

  • 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.
  • In a medium bowl add the red potatoes, rosemary, and one tablespoon olive oil. Toss until coated. Set aside.
  • 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.

Nutrition

Calories: 448kcalCarbohydrates: 24gProtein: 36gFat: 22gSaturated Fat: 6gCholesterol: 117mgSodium: 144mgPotassium: 637mgFiber: 1gSugar: 22gVitamin C: 1mgCalcium: 45mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course
Cuisine: American, Mediterranean
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

 

 

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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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36 Comments

  1. can you put everything in a pan and bake together for 30 minutes or until potatoes tender and chicken cooked. uncovered to get crispy chicken

  2. 5 stars
    I wonder if these ingredients could be added to ground chicken to make patties on the grill. We have a divided family… some meat some not…so do you have any recomendations for how to incorporate the marinade and ground chicken? It sounds wonderful!

  3. Just a thought…I found that microwaving potatoes a few minutes before using in almost any recipe makes them done at the same time as whatever else I’m putting with them. It’s even helped to get mashed potatoes done quicker as well as any breakfast potato. Hope the idea helps some.