Bright and budget-friendly, this recipe for Balsamic Chicken and Tomatoes Recipe is ready to become your default weeknight dinner. Ready in about 30 minutes—just enough time to make a big salad or warm up some crusty bread to sop up all that delicious pan juice.

Balsamic Chicken and Tomatoes

• Prep Time: 5 minutes


• Cook Time: 25 minutes


• Total Time: 30 minutes


• Servings: 4 servings

Ingredients

• 1/2 cup balsamic vinegar


• 2 tablespoons honey


• 2 tablespoons whole grain mustard


• 3 cloves garlic minced


• Salt and freshly ground black pepper


• 2 tablespoons olive oil


• 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds)


• 1 pint grape tomatoes


• 2 sprigs rosemary broken in half

Instruction

• Preheat oven to 425 degrees.


• In a large bowl, whisk together balsamic vinegar, honey, mustard, garlic, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).


• Add chicken and toss to coat. Marinate at room temperature for 20 minutes or in the refrigerator for up to 1 hour. Remove from marinade (reserve marinade) and pat chicken dry with paper towels.


• In a 12-inch oven-safe skillet over medium-high heat, heat oil until shimmering. Add chicken in a single layer, skin-side down. Cook until browned, about 2 to 3 minutes.


• Flip chicken and add tomatoes. Cook until tomatoes have started to pop release their juices, about 5 minutes.


• Add reserved marinade and rosemary sprigs. Bring to boil, then transfer uncovered to the oven.


• Bake until the chicken reaches 165 degrees on an instant-read thermometer, about 20 minutes. Remove from oven and remove rosemary stems.

Did you find this post useful? Want to get back to this page later? Save THIS PIN below to your Recipes board on Pinterest!

Share :