Description
A one-pan weeknight meal featuring juicy chicken thighs and crisp baby potatoes, all caramelized in a bright, tangy lemon balsamic glaze.
Ingredients
Scale
- 1.2 kg bone-in, skin-on chicken thighs (about 8 medium thighs)
- 800 g baby potatoes (quartered or cut into 3 cm pieces)
- 60 ml extra-virgin olive oil (4 tbsp)
- 60 ml balsamic vinegar (4 tbsp)
- 30 ml lemon juice (2 tbsp)
- Zest of 1 lemon
- 15 ml honey (1 tbsp)
- 3 cloves garlic, minced (about 9 g)
- 10 g Dijon mustard (2 tsp)
- 10 g kosher salt (2 tsp)
- 1 tsp black pepper
- 2 tbsp fresh thyme or rosemary, chopped
- Optional: ¼ tsp red pepper flakes
Instructions
- Bring ingredients to room temperature.
- Make the glaze by whisking together balsamic vinegar, lemon juice, lemon zest, olive oil, honey, Dijon mustard, minced garlic, kosher salt, and black pepper in a bowl.
- Toss quartered baby potatoes with olive oil, salt, and pepper, and spread them on a sheet pan.
- Glaze and arrange the chicken thighs on the sheet pan with the potatoes, and roast until cooked through.
- Finish with reserved glaze and rest the chicken before serving.
Notes
Pat chicken dry to achieve crispy skin. Let chicken rest after roasting to lock in juices.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 6g
- Sodium: 750mg
- Fat: 34g
- Saturated Fat: 8g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 44g
- Cholesterol: 150mg