Wonderfully flavorful and easy chicken dinner! Juicy chicken thighs marinated in slightly sweet, white balsamic vinegar marinade, seared and baked with red potatoes to a golden perfection.
It’s great to have friends who are chefs! It’s always fun to talk food and you always learn something new to try. A couple of weeks ago, I was chatting with my friend Nicky from Nicky D Cooks about a cooking demonstration she did and the yummy recipes she made. Her Five Baked Cheese Penne was making me drool reading it but I also noticed that she used white balsamic vinegar in her Caprese salad instead of dark. She was telling me about the flavor difference and I was definitely intrigued. I don’t think that I’ve ever tried white balsamic vinegar before, so I had to run out and try it.
The very next day, I made Caprese salad for lunch with white vinegar reduction and I fell in love! The flavor difference really is there. White balsamic vinegar is lighter, crisp and I feel like it has a cleaner grape flavor. When reduced, white balsamic vinegar is not as harsh and doesn’t take over flavors as much. I reduce it with a little honey for a little sweeter flavor and the result is so good, I can just eat it with a spoon (also good with a piece if bread).
I’m very happy that Nicky introduced me to white balsamic vinegar and I’m happy that she tried reducing it per my recommendation and her family loved it!
This dish is seriously SO good and requires almost not effort on your part! You guessed it, I do use white balsamic vinegar here. Chicken thighs are first marinated in balsamic marinade, sweetened with a bit of honey, and then seared on a hot skillet. Then, you just add potatoes, which were also mixed in the vinegar marinade, and pop the skillet in the oven. Result will make you wish you made two pans!
*Quick note: You should probably re-season your cast iron skillet after this dish since vinegar is pretty acidic. Many acidic foods compromise seasoning of the cast iron skillet, so do re-season it after washing.*
- 2 lbs chicken thighs
- ½ cup white balsamic vinegar
- 2 tsp honey
- 2 Tbsp olive oil
- 2 garlic cloves
- 1 tsp fresh thyme
- 1 Tbsp fresh Italian parsley, minced
- 2-3 large basil leaves, minced
- 2 large red potatoes, cubed into ½ inch pieces
- In a large mixing bowl, combine white vinegar, olive oil, grated (or pressed) garlic, honey, thyme, parsley, basil and salt. Whisk until all combined. Add chicken thighs, mix with marinade well and let them marinade for about 20 minutes.
- Preheat the oven to 350 and preheat a seasoned cast iron pan (or an oven safe cooking pan) on stove-top over medium-high heat. Place chicken thighs in the skillet, skin down, and sear until they get a golden sear, about 3-4 minutes.
- While chicken is searing, mix potatoes in the same marinade.
- Flip the chicken and turn off the stove-top burner. Drain off most of the marinade and spread potatoes in the skillet and even as possible.
- Place skillet in the oven and bake for 35-45 minutes. (You may have to spread potatoes a little more about half way through baking, once chicken cooks down some.)
Check out these great recipes from other bloggers:
Balsamic Roasted Brussels Sprouts from Kosher On A Budget
Crock Pot Balsamic Roasted Pork Tenderloin from Laura’s Sweet Spot
Balsamic Glazed Chicken from Recipe Girl
Balsamic Blueberry Grilled Cheese Sandwich from Amanda K. By The Bay
Make sure you follow me through your favorite blog reader (bloglovin or other), subscribe to e-mail or follow me through social media of your choice to keep up with the recipes!
More Recipes From Me: