Description
This one-pan wonder is what dinner dreams are made of. Sticky-sweet balsamic chicken, golden potatoes, and bursting tomatoes come together with almost zero cleanup.
Ingredients
Scale
- 2 lbs (900g) bone-in, skin-on chicken thighs (about 6–8 thighs)
- 1½ lbs (680g) baby potatoes, halved (about 2 inches in diameter)
- 1 large red onion, cut into 1-inch wedges
- 1 pint (300g) cherry or grape tomatoes, whole
- ¼ cup (60ml) balsamic vinegar
- 3 tablespoons (45ml) extra virgin olive oil
- 2 tablespoons (30ml) honey or maple syrup
- 4 garlic cloves, minced
- 1 tablespoon (3g) fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon (3g) fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon (5g) Dijon mustard
- 1 teaspoon (6g) salt
- ½ teaspoon (2g) freshly ground black pepper
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- In a large bowl, whisk together balsamic vinegar, olive oil, honey, minced garlic, rosemary, thyme, Dijon mustard, salt, and pepper until thoroughly combined.
- Place chicken thighs in the bowl with about two-thirds of the marinade, turning to coat. Let marinate for at least 15 minutes at room temperature or up to 8 hours refrigerated.
- Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper. In a separate bowl, toss potatoes and red onion wedges with the remaining marinade.
- Arrange potatoes and onions in a single layer on the sheet pan. Nestle marinated chicken thighs, skin-side up, among the vegetables. Pour any remaining chicken marinade over everything.
- Roast for 20 minutes, then reduce oven temperature to 375°F (190°C) and add the tomatoes to the pan.
- Continue roasting for another 25-30 minutes until chicken reaches 165°F (74°C) and potatoes are tender and golden.
- Remove from oven and let rest for 5-10 minutes. Sprinkle with fresh parsley if desired before serving.