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Balsamic Glazed Chicken & Potatoes

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The best and most delicious Balsamic Glazed Chicken & Potatoes

Do you love a one-pan meal as much as we do?  The best would be that it cut down on all the dishes you have to do. Do you agree with me?


8 bone-in, skin-on chicken thighs
1 cup balsamic vinegar
4 tbsp honey
3 tbsp whole-grain mustard
6 cloves garlic, minced
2 tsp Kosher salt (I used Himalayan salt)
1 tsp freshly ground black pepper
4 potatoes, quartered,
2 tbsp sprigs fresh rosemary, plus 1 tbsp chopped
4 tbsp extra-virgin olive oil, divided

Chicken portions



Preheat oven to 200°C.
In a large bowl, combine balsamic vinegar, honey, mustard, and
garlic and season with salt and pepper.
Whisk until combined.
Add chicken thighs to Ziploc bag and add the marinade.
Press the bag between hands until the chicken is fully coated.
Transfer to the fridge to marinate for 1 hour.

Meanwhile, prep potatoes:

In a medium bowl, add potatoes and chopped rosemary, 2 tbsp oil and season with salt and pepper.
Roast for 15 minutes while the meat is marinating.
Heat remaining tablespoon oil in a pan.
Add chicken and sear, skin side down, 2 minutes, then flip and sear 2 minutes more.
Add to potatoes, nestling chicken between them.
Heat the marinade from the Ziploc bag in the pan you fried the chicken till thickish and pour over chick and top with rosemary sprigs.
Transfer back to the oven and bake until potatoes are tender and chicken is cooked through, (about 20 minutes).


 Melanie Kramar prepared, tried, and tested this Balsamic Glazed Chicken & Potatoes


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