Balsamic Glazed Chicken and Potatoes

Basalmic Glazed Chicken with Rosemary Potatoes

This is a savory chicken recipe that we recently saw liked on Facebook.  It is from the website and we found it very much to our liking.  We use vinegar a fair amount in our cooking and we keep several types of vinegar around all the time including a good balsamic vinegar. 


1/2 cup Balsamic Vinegar
1 1/2 Tbs Whole Grain Mustard
3 cloves Garlic, minced
Black Pepper
4 Chicken Thighs
2 cups Baby Red Potatoes, halved or quartered ( we probably use more and we tend to use a mix of red, Yukon gold, and blue potatoes.)
1 Tbsp Fresh Rosemary, chopped
2 Tbsp Olive Oil


Combine the  vinegar, honey, mustard and garlic in a large bowl and mix well.  Add the chicken breasts and toss well until the are thoroughly coated.  Marinate in the refrigerator for and hour.  Preheat the oven to 425 degrees. Halve or quarter the potatoes and then add the rosemary and 1 tablespoon of olive oil and season with salt and pepper.  Heat a tablespoon of olive oil in a large skillet and add chicken and marinade. Sear chicken two minutes on each side.  Add the potatoes and and top with a couple of sprigs of rosemary.  Bake for 20 minutes or until the potatoes are soft.  Serve with the pan drippings.

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