Wonderfully flavorful and easy balsamic chicken dinner. Juicy chicken thighs marinated in slightly sweet, white balsamic vinegar marinade, seared and baked with red potatoes to a golden perfection.
BALSAMIC BAKED CHICKEN
It’s been a few years since a friend introduced me to white balsamic vinegar and I still love it. Ever since the first time when I made Caprese salad with white balsamic vinegar reduction, I fell in love.
There truly is a flavor difference between white and dark balsamic vinegar. White balsamic vinegar is lighter, crispier, and I feel like it has a cleaner grape flavor. There are also sweet notes to it. 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 sweeter flavor and the result is so good, I can just eat it with a spoon.
I’ve used a combination of honey and white balsamic vinegar in many dishes since then, including chicken, vegetables, salads, and as a drizzle of cold appetizers. This balsamic chicken and potatoes is one of my favorite recipes though.
Can I Use Dark Balsamic Vinegar?
Yes, you absolutely can! It’s has a stronger flavor than white balsamic vinegar but still delicious.
Can I Add Other Vegetables?
Yes you can try mixing in chopped carrots, green beans, mushrooms, onions, or chopped asparagus.
If you added extra vegetables, you can use a rimmed baking sheet to bake seared chicken and vegetables. Line the baking sheet with aluminum foil and lightly grease it. Sear chicken first and then transfer it onto the baking sheet and arrange vegetables around it. (Don’t drain off the marinade if adding extra vegetables.)
Can I Use Other Cuts Of Chicken?
Yes, of course. You can use chicken drumsticks, leg quarters, or whole broken down chicken. Note that chicken leg quarters will take a little longer to cook through. I don’t recommend using chicken breast because it will be ready much faster than potatoes.
For chicken leg quarters, check the internal temperature after about 55 minutes in the oven. Chicken should be cooked to 165°. To check the temperature, use food thermometer and insert it into the chicken part of the meat, near the bone.
TIPS FOR COOKING BALSAMIC BAKED CHICKEN:
This dish is seriously SO good and requires almost not effort on your part! You guessed it, I do use white balsamic vinegar here. It’s great to use in a marinade for Chicken thighs and potatoes.
Do sear chicken first! It will add more flavor to the chicken pieces and it will give the skin a delightful crispy texture.
Mix potatoes in the vinegar marinade as well and add them to the chicken. Pop the skillet in the oven. Result will make you wish you made two pans.
Use a food thermometer to check is the chicken is done. Check the temperature of the thickest piece and insert thermometer into the center, near the bone. Chicken is ready when it reaches 165° internal temperature.
Additional tip: You should 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.
SOME MORE RECIPE USING BALSAMIC VINEGAR
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
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Balsamic Baked Chicken and Potatoes
- 1.75-2 lbs bone-in chicken thighs
- 1/2 cup white balsamic vinegar
- 2 tbsp honey
- 2 Tbsp olive oil
- 2 garlic cloves
- 1 tsp dried thyme
- 1 Tbsp fresh minced Italian parsley
- 1 Tbsp fresh minced basil leaves
- 1.5 lbs red potatoes cubed into 1/2 inch pieces
- In a large mixing bowl, combine white vinegar, olive oil, pressed garlic, honey, thyme, parsley, basil, and salt. Whisk until all combined.
- Add chicken thighs, mix with marinade well, and let them marinate for about 20 minutes.
- Preheat the oven to 375° and preheat a seasoned, large cast iron skillet (or another oven safe cooking pan) on stove-top over medium-high heat.
- Drizzle around a some oil and place chicken thighs into the skillet, skin down. Sear until they get a golden brown, about 3-4 minutes.
- While chicken is searing, mix potatoes in the same marinade.
- Flip chicken thighs over and turn off the stove-top burner. Drain off most of the marinade (leave behind about 1/4 cup) and spread potatoes and some marinade in the skillet, around chicken, as even as possible.
- Place skillet in the oven and bake for 40-45 minutes. (You can spread potatoes a little more about half way through baking, once chicken cooks down.)
Originally published on Will Cook For Smiles on February 26, 2015. Updated April 1, 2020.