Balsamic Glazed Chicken with Rosemary Potatoes

I wish you all could have smelled the aroma of this while it baked. If I could bottle up the scent, I one hundred percent would! One of my favorite parts of cooking is the process of what food smells like when it’s being chopped and then sautéed or baked. For example: the rosemary in this recipe; it’s so fragrant when being chopped fresh and then has the most wonderful redolence when put under heat.

The combination of meat and potatoes is hard to mess up and is also the perfect weeknight meal to make after work. It’s satisfying and easy enough to throw together. I would have liked to use red potatoes for this, but all I had were yellow dutch and truthfully, it still tasted so good. There’s just something about red potatoes and rosemary that make for a really delicious combination, so if you can, use them.

I knew I had chicken thighs, dutch potatoes, and rosemary, so I worked around those ingredients and came up with this recipe. Make sure you have a skillet that is oven safe because it’ll get baked at the end!

Ingredients:

Four bone-in, skin-on-chicken thighs

2 cups halved (or quarter if larger) baby red potatoes

2 sprigs fresh rosemary, plus 1 1/2 tablespoons chopped

For the marinade:

1/2 cup balsamic vinegar

2 tablespoons honey

1 1/2 tablespoons dijon mustard

Kosher salt

Fresh ground pepper

Directions:

For the potatoes:

In a mixing bowl, toss halved baby red potatoes with 2 tablespoons olive oil and chopped rosemary. Set aside.

For marinade and chicken:

Preheat oven to 375 degrees F.

1. Combine all marinade ingredients and whisk until mixed well.

2. Add chicken thighs to the marinade, making sure they are well coated. Cover and put in fridge. If you don’t have a lot of time, 20 minutes will do, but letting the chicken marinade for an hour or longer is suggested.

3. Once chicken has marinated, heat olive oil on high in a skillet and transfer chicken thighs to skillet, skin side down.

4. Sear skin side down for two minutes, turn over and sear other side for two minutes. Tip: pour in a little of the remaining marinade to help keep chicken moist while it bakes and to add a little extra flavor!

5. Add potatoes to skillet, nestling them between chicken and top with rosemary sprigs.

6. Transfer to oven and bake until potatoes are tender, about 25 minutes*. If potatoes aren’t done yet, remove chicken from skillet and transfer to a cutting board.

7. Serve chicken and potatoes with drippings.

Notes:

*Every oven is different, so check your chicken after 25 minutes.

Enjoy! And please let me know if you make this recipe, I’d love to know how it turns out!