Description
Juicy chicken thighs marinated in slightly sweet, white balsamic vinegar marinade, seared, and baked with red potatoes to a golden perfection.
Ingredients
Scale
- 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
- Salt
- 1.5 lbs red potatoes (cubed into 1/2 inch pieces)
Instructions
- 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.)