Description
A succulent chicken dinner featuring a sticky, tangy balsamic reduction and roasted vegetables, all prepared in one oven-safe skillet for effortless cleanup.
Ingredients
Scale
- 4 chicken thighs, bone-in, skin-on
- 1/3 cup balsamic vinegar
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary
- 2 tablespoons olive oil
- 1 lb baby carrots, peeled
- 1 lb baby potatoes, halved
- 1 red onion, cut into wedges
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, whisk together balsamic vinegar, brown sugar, minced garlic, and dried rosemary until the sugar is mostly dissolved.
- Season chicken thighs with salt and pepper. Heat olive oil in an oven-safe skillet over medium-high heat.
- Place chicken skin-side down in the skillet and sear for 5-7 minutes until the skin is golden brown and crisp. Flip and sear for another 3 minutes.
- Remove chicken from the pan and set aside on a plate.
- Add carrots, potatoes, and red onion to the same skillet. Sauté for 5 minutes over medium heat until slightly softened.
- Return the chicken to the pan, nestling it among the vegetables. Pour the balsamic glaze evenly over the chicken and vegetables.
- Transfer the skillet to the oven and roast for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F.
- Remove from oven and let the chicken rest for 5 minutes before serving. Spoon extra glaze from the pan over the meat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Searing and Roasting
- Cuisine: American