Name: Balsamic Glazed Chicken Thighs
Prep time: 20 min
Cook time: 24 min
Total time: 44 min
Yield: 4 People
Cuisine: American
Ingredients: 1/2 cup Dark Balsamic Vinegar; 2 tablespoons wildflower raw honey; 1 1/2 tablespoons whole grain mustard; 3 cloves garlic, minced; PA Pepper Blend; 4 bone in, skin-on chicken thighs; 2 cups small red or gold potatoes, quartered; 1 tablespoon chopped fresh Rosemary (Keep a few additional whole sprigs); 2 tablespoons Extra Virgin Olive Oil, divided

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Balsamic Glazed Chicken Thighs

This is a versatile and simple dish to cook during the week. A cast iron pan works best but if you don’t have one, any pan that can go in the oven will do.

Amount Per Serving: 1 Chicken Thigh
Calories		611.42 kcal
% Daily Value*
Total Fat 39.09 g		60%
	Saturated Fat 9.7 g	45%
	Trans Fat 0.16 g
Cholesterol 189.14 mg		63%
Sodium 270.29 mg		11.3%
Total Carbohydrate 28.87 g		9.3%
	Dietary Fiber 1.95 g	4%
	Sugars
Protein 33.95 g

Vitamin A 49.3 µg		Vitamin C 15.64 mg
Calcium 41.09 mg		Iron 2.4 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Balsamic Glazed Chicken Thighs

Don’t be afraid to try other flavors of Balsamic and Oil, you really can’t go wrong with any flavor you choose.

Persons

Serving Size

1 Chicken Thigh

Prep Time

20 minutes

Cook Time

24 minutes

Wait Time

1 hour

Total Time

44 minutes

Ingredients

1/2 cup Dark Balsamic Vinegar
2 tablespoons wildflower raw honey
1 1/2 tablespoons whole grain mustard
3 cloves garlic, minced
PA Pepper Blend
4 bone in, skin-on chicken thighs
2 cups small red or gold potatoes, quartered
1 tablespoon chopped fresh Rosemary (Keep a few additional whole sprigs)
2 tablespoons Extra Virgin Olive Oil, divided

Instructions

Preheat oven to 425°. In a large bowl, combine balsamic vinegar, honey, mustard, and garlic and season with PA Pepper blend. Whisk until combined. Add chicken thighs and toss until fully coated. Transfer to the fridge to marinate, at least 20 minutes and up to 1 hour.
While the chicken is marinading, prep the potatoes: In a medium bowl, add potatoes and chopped rosemary and season with PA Pepper Blend. Add 1 tablespoon oil and toss until combined. Set aside.
In a large iron skillet (or oven proof skillet) over medium-high heat, heat remaining tablespoon oil. Drain excess marinade from the chicken and sear, skin side down, 2 minutes, then flip and sear 2 minutes more. Add potatoes, nestling them between chicken, and top with a few rosemary sprigs. (*If too much marinade is added to the pan, you will not get a nice seared crispy skin)
Transfer to the oven and bake until potatoes are tender and chicken is cooked through (165° Internal Temperature), about 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking potatoes until tender.)
Transfer everything to a warm platter and drizzle pan drippings over the entire dish.

Calories

611

25%

Fat

39 g

60%

Saturated

9.7 g

45%

Carbs

28 g

9.3%