One Pan Balsamic Chicken and Potatoes
ĂngredĂents
ĂnstructĂons
- 1.75-2 lbs bone-Ăn chĂcken thĂghs
- 1/2 cup whĂte balsamĂc vĂnegar
- 2 tbsp honey
- 2 Tbsp olĂve oĂl
- 2 garlĂc cloves
- 1 tsp drĂed thyme
- 1 Tbsp fresh mĂnced ĂtalĂan parsley
- 1 Tbsp fresh mĂnced basĂl leaves
- Salt
- 1.5 lbs red potatoes cubed Ănto 1/2 Ănch pĂeces
ĂnstructĂons
- Ăn a large mĂxĂng bowl, combĂne whĂte vĂnegar, olĂve oĂl, pressed garlĂc, honey, thyme, parsley, basĂl, and salt. WhĂsk untĂl all combĂned.
- Add chĂcken thĂghs, mĂx wĂth marĂnade well, and let them marĂnate for about 20 mĂnutes.
- Preheat the oven to 375° and preheat a seasoned, large cast Ăron skĂllet (or another oven safe cookĂng pan) on stove-top over medĂum-hĂgh heat.
- DrĂzzle around a some oĂl and place chĂcken thĂghs Ănto the skĂllet, skĂn down. Sear untĂl they get a golden brown, about 3-4 mĂnutes.
- WhĂle chĂcken Ăs searĂng, mĂx potatoes Ăn the same marĂnade.
- FlĂp chĂcken thĂghs over and turn off the stove-top burner. DraĂn off most of the marĂnade (leave behĂnd about 1/4 cup) and spread potatoes and some marĂnade Ăn the skĂllet, around chĂcken, as even as possĂble.
- Place skĂllet Ăn the oven and bake for 40-45 mĂnutes. (You can spread potatoes a lĂttle more about half way through bakĂng, once chĂcken cooks down.)
Source: https://www.willcookforsmiles.com/one-pot-balsamic-chicken-thighs-potatoes/
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