The light becomes a little warmer and softer, birds start singing, the magic of the moment can’t compare! Wait, is this the moment you saw your loved one for the first time or the first time you took a bite of Love-At-First-Bite Chicken? Well, can’t it be both? Love-At-First-Bite Chicken coats the succulent chicken with a tangy, sweet, and fragrant, balsamic sauce. Plus, this dish serves the chicken alongside fluffy potatoes that are just waiting to soak up all those delicious drippings. Love-At-First-Bite Chicken is the kind of dish you’ll fall head-over-heels for in an instant!
Ingredients
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
- 1 1/2 tablespoons whole-grain mustard
- 3 cloves garlic, minced
- kosher salt, to taste
- freshly ground black pepper, to taste
- 4 chicken thighs, bone-in and skin-on
- 2 cups baby red potatoes, halved
- 2 tablespoons fresh rosemary sprigs, plus 1 tablespoon chopped, divided
- 2 tablespoons extra-virgin olive oil, divided
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –In a large bowl, combine the balsamic vinegar, the honey, the mustard, and the garlic.
Step 3 –Season the vinegar mixture with the salt and the pepper and whisk to combine.
Step 4 –Add the chicken thighs and toss until fully coated.
Step 5 –Transfer the thighs to the fridge to marinate for at least 20 minutes and up to 1 hour.
Step 6 –In a medium bowl, add the potatoes and the chopped rosemary.
Step 7 –Season the potatoes with the salt and the pepper.
Step 8 –Add 1 tablespoon of the oil to the potatoes and toss to combine.
Step 9 –In a large ovenproof skillet over medium-high heat, heat the remaining oil.
Step 10 –Add the chicken skin-side down to the hot oil and sear for 2 minutes.
Step 11 –Flip the chicken and sear on the other side for 2 minutes.
Step 12 –Add the potatoes, nestling them between the chicken thighs.
Step 13 –Top with the rosemary sprigs and bake until the potatoes are tender and the chicken is cooked through at 165 degrees F, about 20 minutes.
Step 14 –Serve.
