SUPER-SCRUMPTIOUS PUMPKIN CRÈME BRULEE TARTLETSDOUGH:1 ½ c. flour1 ½ c. powdered sugar¼ c. unsweetened cocoa…
Delicious Balsamic Glazed Chicken Thighs with Veggies and and Potatoes
| Delicious Balsamic Glazed Chicken Thighs with Veggies and and Potatoes | Print |
Recipe By: Alice Morrow
Delicious Balsamic Glazed Chicken Thighs with Veggies and and Potatoes
Ingredients
- 1 c. good quality balsamic vinegar
- ¼ c. creole mustard
- ¼ c. good quality honey
- 3 T. garlic paste
- 6-8 boneless chicken thighs
- Salt, black pepper
- 1 lb. baby red potatoes, halved or quartered
- Olive oil
- Salt, black pepper, garlic powder
- ¼ c. chopped fresh rosemary
- Assorted roasted or grilled veggies (asparagus, red onion, mushrooms, zucchini, yellow squash, bell peppers, etc.) I used my leftover grilled veggies from another meal.
- 3-4 sprigs of fresh rosemary
- 1-2 green onion stalks, rough chopped
Instructions
- In a bowl, combine the vinegar, mustard, honey and garlic paste. Mix well.
- Season chicken with salt and black pepper and place in zip-lock bag.
- Pour the marinade over the chicken. Seal bag and work the bag so that the marinade covers all of the chicken pieces. Refrigerate overnight or at least 4-6 hours.
- Drain chicken and discard marinade.
- Slightly boil the red potatoes in salted water. Tender but not mushy. Drain and drizzle with olive oil, mix in chopped rosemary, salt and pepper. Set aside.
- Season all your veggies that you will use with salt and pepper and drizzle with olive oil. Place on baking sheet and roast in oven for 12-18 minutes until tender crispy. Do not overcook because you will cook them some more later. Set aside.
- In large cast-iron skillet or ovenproof skillet, drizzle olive oil and swirl to coat bottom.
- Heat over medium-high heat.
- Sear the chicken pieces 2 minutes per side.
- Remove from skillet and set aside.
- In bottom of skillet, place your grilled veggies.
- Layer the chicken over the top and then nestle in the potatoes.
- Drizzle with olive oil all over the top. Sprinkle with rosemary.
- Preheat oven 425.
- Place the skillet in the oven for 15-20 minutes or until chicken is golden and cooked through.
- Remove from oven and sprinkle with chopped green onions.
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