Today I’m sharing a divine recipe with you all that will be perfect on busy evenings. This is a one pot meal that just makes life simple! With fresh ingredients which are full of flavours, you use just one pot to combine them into some deliciousness!
Listen, life is busy so when I can break things down into manageable ways for myself I grab at them. One pot means having to do less dishes and that makes me happy. We enjoyed the balsamic flavour with the compliments of shallots, rosemary and of course that golden chicken skin. I hope you dig this recipe as much as my family does and if you’re looking for more one-pot meals make sure to check out my friends Stacey (ThisLilPiglet.net) and Randa (TheBewitchinKitchen.com) who are joining me in creating one-pot themed meals this week.
Don’t forget to check out our Holiday Entertaining Guide for more fantastic recipes.
One Pot Balsamic Chicken Meal
INGREDIENTS
- 4 bone-in, skin-on chicken thighs
- 1/2 cup balsamic vinegar
- 3 tbsp. honey
- 2 tbsp. whole-grain mustard
- 4 cloves garlic, minced
- pinch of salt
- pinch of black pepper
- 2 cups baby red potatoes, sliced in half
- 2 shallots, chopped or substitute 1/2 of a red onion chopped
- 1 tbsp. chopped fresh rosemary
- 2 tbsp. extra-virgin olive oil
- 2 rosemary sprigs, for skillet
PREPARATION
- Preheat the oven to 425 degrees F.
- In a large bowl, combine balsamic, honey, mustard, and garlic and season with salt and pepper. Whisk until combined. Add chicken thighs and toss until fully coated, set aside to marinate for 20 minutes.
- Place the potatoes into a bowl, add in rosemary, salt and pepper, 1 tbsp. olive oil and toss until potatoes are well coated.
- Heat 1 tbsp. olive oil in a large skillet over medium-high heat. Add chicken skin side down and the marinade and sear for 2 minutes a side.
- Place shallots and potatoes in the skillet between the chicken and place the rosemary sprigs on top.
- Place the skillet into the oven for 20 minutes or until the potatoes are tender and the chicken is fully cooked (internal temp of 165 degrees F).
- Serve and enjoy!
- 4 bone-in, skin-on chicken thighs
- ½ cup balsamic vinegar
- 3 tbsp. honey
- 2 tbsp. whole-grain mustard
- 4 cloves garlic, minced
- pinch of salt
- pinch of black pepper
- 2 cups baby red potatoes, sliced in half
- 2 shallots, chopped or substitute ½ of a red onion chopped
- 1 tbsp. chopped fresh rosemary
- 2 tbsp. extra-virgin olive oil
- 2 rosemary sprigs, for skillet
- Preheat the oven to 425 degrees F.
- In a large bowl, combine balsamic, honey, mustard, and garlic and season with salt and pepper. Whisk until combined. Add chicken thighs and toss until fully coated, set aside to marinate for 20 minutes.
- Place the potatoes into a bowl, add in rosemary, salt and pepper, 1 tbsp. olive oil and toss until potatoes are well coated.
- Heat 1 tbsp. olive oil in a large skillet over medium-high heat. Add chicken skin side down and the marinade and sear for 2 minutes a side.
- Place shallots and potatoes in the skillet between the chicken and place the rosemary sprigs on top.
- Place the skillet into the oven for 20 minutes or until the potatoes are tender and the chicken is fully cooked (internal temp of 165 degrees F).
- Serve and enjoy!
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looks delicious, will have to try this out
With the craziness of the holiday season, easy, one-pot meals like this yummy one are so helpful.
Found this recipe googling one pot chicken recipe. I am not a fan of vinegar or mustard, but thought why not. It’s quick and easy. It was great! The honey tamed the vinegar and I hardly tasted the mustard. The chicken was done in 30 minutes, but the potatoes were not. I cut them in 1/2″ cubes. Maybe my oven thermostat isn’t accurate. Anyway, I’m cut them smaller next time.
Thanks for the great recipe