This balsamic chicken is chicken thighs coated in a sweet and savory glaze and roasted to perfection along with potatoes and asparagus. An easy one pan meal that’s sure to please the whole family!
I love one pan meals because they’re quick to make and the clean up is a breeze. I often make bacon wrapped stuffed chicken breast and lemon thyme chicken when I need dinner with minimal prep time. This balsamic chicken combines protein, starch and veggies all in once place!
As much as I enjoy cooking, I hate doing the dishes at the end of the night. I turn to sheet pan meals whenever possible, and this balsamic chicken version was an instant hit. The chicken is coated in a flavorful sticky glaze that adds tons of flavor!
How do you make balsamic chicken?
The first step in this recipe is to make your glaze, which is a combination of balsamic vinegar, honey and herbs. The glaze is brushed over bone-in chicken thighs, and the chicken goes onto a sheet pan along with some potatoes. The chicken and potatoes roast to perfection, and some fresh asparagus stalks are added towards the end of the bake time. Add a sprinkle of parsley and dinner is served.
Tips for balsamic chicken
- This recipe calls for dried Italian seasoning which is a blend of parsley, basil, oregano and thyme. If you don’t have Italian seasoning on hand, you can use your favorite dried herb instead.
- I like to use bone-in chicken thighs for this recipe because they don’t dry out in the oven. You can use bone in chicken breasts or chicken drumsticks if you prefer.
- I use small red potatoes in this dish; if you can’t find small red potatoes you can use regular sized potatoes that are cut into 1 inch pieces.
- The glaze has honey in it, so you’ll want to keep an eye on your chicken to make sure it’s not getting overly browned in the oven. If your chicken is browning too quickly, you can cover it with foil for the duration of the bake time.
Balsamic chicken variations
While I love the combination of chicken, potatoes and asparagus, sometimes I swap in different ingredients to change this dish up a bit.
- Potatoes: Try diced sweet potatoes or even frozen waffle cut fries instead of red potatoes.
- Vegetables: Use carrots, broccoli or brussels sprouts instead of asparagus.
- Toppings: You can top this dish with bacon, parmesan cheese or a drizzle of garlic butter for added flavor.
How long does it take to cook chicken thighs?
It takes approximately 30-35 minutes to cook bone-in chicken thighs at 425 degrees F. I don’t recommend baking this chicken at a higher heat, as the glaze will be more likely to burn.
How do you know when chicken is done?
Your chicken is done when there is no pink inside and the juices run clear. The most accurate way to check and see if the chicken is done is to insert a thermometer into the thickest part of the thigh (without touching the bone). The chicken is ready when the thermometer reads at least 165 degrees F.
Once you try this balsamic chicken, you’ll find it appearing on your regular dinner rotation. This is one that both the kids and adults can enjoy.
More great chicken recipes
- Garlic & Herb Roasted Chicken
- Chicken Broccoli and Rice Casserole
- Crack Chicken
- Jalapeno Popper Chicken
- Mushroom Chicken
Balsamic Chicken
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1/3 cup honey
- 2 tablespoons balsamic vinegar
- 1 1/2 teaspoons dried Italian seasoning
- salt and pepper to taste
- 1 pound small red potatoes halved
- 1 tablespoon olive oil
- 1 pound asparagus stalks trimmed
- 2 tablespoons chopped parsley
- cooking spray
Instructions
- Preheat the oven to 425 degrees F. Line a sheet pan with foil, and coat the foil with cooking spray.
- Arrange the chicken thighs on the pan. Season the chicken generously with salt and pepper.
- In a small bowl whisk together the honey, balsamic vinegar and Italian seasoning.
- Place the potatoes in a large bowl along with the olive oil, salt and pepper. Toss to coat.
- Arrange the potatoes around the chicken. Brush half of the balsamic mixture over the chicken.
- Bake for 20 minutes. Brush the remaining glaze over the chicken and add the asparagus to the pan. Season the asparagus with salt and pepper.
- Bake for an additional 10-15 minutes or until chicken is done and potatoes and asparagus are tender.
- Sprinkle with parsley, then serve.
Bea says
One of my favorite recipes! Everything you need on 1 pan and so delicious! Leftovers were great too!
Ginny says
I’m making this tonight with boneless skinless thighs..Do you still go 425 degrees for 35 mins? Thanks!
Sara says
You could do 25 minutes if you cut your potatoes in quarters instead of halves!
Millican Pecan says
I have a fabulous balsamic vinegar from the farmers market and I can’t wait to try it with your recipe! I love finding new ways to cook chicken and I can’t wait to try this one! One pot or pan meals are the best, thank you!
Ashley Crowder says
Made this tonight, it was delicious and everyone in the family enjoyed it (including my 2 yo)! I added baby carrots with the potatoes and they were delicious too.
Sara says
So happy to hear you enjoyed it, thank you for reporting back!
Lisa Christian says
I made this for my family tonight. Really enjoyed it.
Quick question does the total calories, etc per serving is that including the potatoes and asparagus?
Sara says
Yes it’s total calories and it includes the potatoes and asparagus! So glad you enjoyed it!
Allie says
i love chicken any kind of recipe!! This sounds super delicious and cannot wait to try it at home!
Joy says
Oh yum that looks so tasty! I will be sure to try out the recipe. Thank you for sharing this.