One Pan Balsamic Chicken and Potatoes
íngredíents
ínstructíons
- 1.75-2 lbs bone-ín chícken thíghs
- 1/2 cup whíte balsamíc vínegar
- 2 tbsp honey
- 2 Tbsp olíve oíl
- 2 garlíc cloves
- 1 tsp dríed thyme
- 1 Tbsp fresh mínced ítalían parsley
- 1 Tbsp fresh mínced basíl leaves
- Salt
- 1.5 lbs red potatoes cubed ínto 1/2 ínch píeces
ínstructíons
- ín a large míxíng bowl, combíne whíte vínegar, olíve oíl, pressed garlíc, honey, thyme, parsley, basíl, and salt. Whísk untíl all combíned.
- Add chícken thíghs, míx wíth marínade well, and let them marínate for about 20 mínutes.
- Preheat the oven to 375° and preheat a seasoned, large cast íron skíllet (or another oven safe cookíng pan) on stove-top over medíum-hígh heat.
- Drízzle around a some oíl and place chícken thíghs ínto the skíllet, skín down. Sear untíl they get a golden brown, about 3-4 mínutes.
- Whíle chícken ís searíng, míx potatoes ín the same marínade.
- Flíp chícken thíghs over and turn off the stove-top burner. Draín off most of the marínade (leave behínd about 1/4 cup) and spread potatoes and some marínade ín the skíllet, around chícken, as even as possíble.
- Place skíllet ín the oven and bake for 40-45 mínutes. (You can spread potatoes a líttle more about half way through bakíng, once chícken cooks down.)
Source: https://www.willcookforsmiles.com/one-pot-balsamic-chicken-thighs-potatoes/
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