Balsamic Glazed Chicken with Rosemary Red Potatoes
1/2 cup OLIVE & VINE Traditional Balsamic Condimento
2 tablespoons honey
1 1/2 tablespoons whole-grain mustard
3 cloves garlic, minced
sea salt, to taste
freshly ground black pepper, to taste
4 bone-in, skin-on chicken thighs
2 cups baby red potatoes, halved (quartered if large)
3-4 rosemary sprigs plus 1 tablespoon chopped fresh rosemary
1 tablespoon OLIVE & VINE Tuscan Bouquet infused olive oil
1 tablespoon OLIVE & VINE extra virgin olive oil of your choice
Preheat oven to 425 degrees F.
In a large bowl, combine balsamic vinegar, honey, mustard and garlic, and season with salt and pepper. Whisk until combined. Add chicken thighs and toss until fully coated. Marinate in the fridge for at least 20 minutes and up to 1 hour.
While the chicken is marinating, prep the potatoes: In a medium bowl, add potatoes and the chopped rosemary and season with salt and pepper. Add 1 tablespoon Tuscan Bouquet olive oil and toss until combined. Set aside.
In a large skillet over medium-high heat, heat the 1 tablespoon of extra virgin olive oil. Add the chicken, skin side down, pour marinade over, and sear for 2 minutes. Flip and sear the other side 2 minutes more. Add the potatoes to the skillet, tucking them between the chicken pieces. Scatter the rosemary sprigs on top.
Transfer to the oven and bake until potatoes are tender and chicken is cooked through, about 20 minutes. Test to see if the potatoes are done. If they need longer to cook, transfer chicken to a cutting board to rest and continue cooking potatoes until tender.
Plate the chicken and potatoes and top with pan drippings.
Adapted from Delish.