Name: Balsamic Glazed Chicken
Prep time: 15 min
Total time: 55 min
Ingredients: 1/2 c. balsamic vinegar; 2 tbsp. honey; 1 1/2 tbsp. whole-grain mustard; 3 cloves garlic, minced; Kosher salt; Freshly ground black pepper; 4 bone-in, skin-on chicken thighs; 2 c. baby red potatoes, halved (quartered if large); 2 tbsp. sprigs fresh rosemary, plus 1 tbsp. chopped; 2 tbsp. extra-virgin olive oil, divided

Looking for baked chicken recipes? This Balsamic Glazed Chicken from Delish.com is killer.

Balsamic Glazed Chicken

c. balsamic vinegar

tbsp. honey

whole-grain mustard

garlic,

Kosher salt

black pepper

bone-in, skin-on chicken thighs

c. baby red potatoes, halved (quartered if large)

rosemary,

extra-virgin olive oil, divided

Serve chicken and potatoes with pan drippings.

The chicken was delicious and perfectly prepared! I would highly recommend it. However, the timing for the potatoes was way off. While in the end of the recipe there is a note to put the chicken aside to let the potatoes cook more, I had to do so for twenty additional minutes with the oven at 425, and by that time the chicken was cold. I would recommend partially boiling the potatoes first prior to placing them in the oven to ensure even cooking.

I have been using this recipe for a few years now and I love it!  That said I have made a few modifications. Our use boneless skinless thighs and I’ll leave out the rosemary. I also add carrots and onion and put the chicken on top of the veggies which i feel helps them cook.

I baked my potatoes first for 30 minutes at 400 while I seared the chicken. Then I put it all together and finished at 375 for 30 minutes when the temperature reached 165. Btw you can get lids for your skillet at Lodges.

I tried this recipe last night. 
I questioned searing the thighs with balsamic, as the sugars would burn. But I trusted that this technique was done for a reason. As directed I seared the marinated thighs and of course the balsamic burned, but again trusted the recipe. There was no mention of pouring the marinade into the pan or discarding it. I decided to pour it into the pan to add moisture. After cooking as directed, I was disappointed at bland flavour and of course like others have mentioned, potatoes took way longer. The chicken was tender but lacking flavour. My pan came out totally crusted with burnt balsamic. I thought this recipe was a waste of $30 per bottle of balsamic. I would not make this recipe again.

I don't know why the marinade didn't go all through the chicken.  It was kind of disappointing in the flavor department.  I don't think this will go on my Make Again List.

Have to agree with many of the reviews here. Potatoes were nowhere near cooked and there was too much marinade left over. The flavor was not worth the time and work put in.

I made this tonight.  Actually, I was gonna make it last night, but something came up after I put the chicken with the marinade in the fridge.  But, no harm, no foul.  I overcooked the chicken a bit, but, Ohmygoodness, that marinade is MONEY!  Next time ... and there WILL be a next time ... I'll parboil the potatoes first and watch the chicken more closely.  BTW, the chicken didn't seem to mind bathing in that luscious marinade overnight!

I thought this recipe was amazing,  i had lost it for a long time and just recently found it again. So happy i did i will be making this tonight. Thank you for such a yummy balsamic vinegar recipe.

Extremely disappointed with this recipe! What a waste of chicken and potatoes. Chicken didn’t have any flavor and potatoes needed longer. We had to dip every bite in some sort of sauce to have some flavor to this dish.

Amazing recipe, Had to cook the chicken 30 min and the potatoes an extra 10, but overall, great chicken dish!

This dish turned out pretty well, but I agree with the other reviews that the potatoes need more time to cook. I prepped the chicken and then put the potatoes in a cast iron in the oven while the chicken marinated for 20 minutes. I then pulled the cast iron out and put it on the stove, removed the potatoes, and added the chicken. It seared beautifully with an already-heated pan and then I put the potatoes back in and poured the remaining marinade over the chicken. I thought that it was plenty flavorful, though agree there could be a little more sauce to keep the chicken moist. The potatoes turned out beautifully and I think this would be a really good winter meal with carrots and a nice, crusty bread. Will definitely make again!

I had to cook the chicken for 10 more minutes for it to be above 165.  Then I added 10 more on top of that because I used russet potatoes and I cut them in larger pieces.  Good recipe though! I used chicken breast also.

I just love this balsamic glaze, i make extra so i can put it on veggies, and extra on the chicken. Breast, cutlets, boneless skinless thighs, I've also played with the mustard,  yellow, whole grain, spicy, grey poupon etc... also played with the sweetness as well, honey, syrup, agave, brown sugar..... i also add chopped fresh garlic, each time i get a unique flavor but over all this is by far the best marinade ever. I shared it with my daughters and they also loved it.

What could be used instead of a cast iron? I don't have 1 and I disliked the last one I had and got rid of it. Could I use a normal baking dish? And just sear in a different pan?

Love this recipe. Yes, the potato’s need to stay in longer, and yes I recommend marinating your chicken for longer than an hour. But it is pretty tasty and beautiful! I recommend adding a bit more salt. So good!

I tried it and it was good. It took around 30 mins to cook chicken.

https://streaming.hearstdigitalstudios.com/manual_upload/57d82697d559302d53279146/mp4/Balsamic_Chicken_FINAL_1473783459_4000_hd_v3.mp4

Balsamic Glazed Chicken will make you feel like you're out to eat, even when you're not.

Balsamic Glazed Chicken

Prep Time: 15 minutes

Total: 55 minutes

Servings: 4

Cost: $13.49 /serving

Ingredients

Instructions

Top similar recipes