Balsamic honey pan chicken legs

4.5 (90%) 2 votes

Glazed honey balsamic chicken with potatoes is a pan meal with tender and juicy chicken Glazed in a sweet and spicy honey-balsamic sauce. Surrounded by crispy and tender potatoes this is a delicious meal!

Balsamic honey pan chicken legs

I love one pan meals as much. I mean something minimized, that the dishes I have to do is something I fall in love with. Because as a food blogger, we can get every single pot and pan dirty in the sink in a day. 90% of the food blogger job consists of washing dishes. Serious.

Having an incredibly busy life as the mother of a pan meals just got my new jam. Garnish and entree everything in a pan, is a new family favorite.

Balsamic honey pan chicken legs

This chicken glazes so beautifully with a honey balsamic glaze. I LOVE balsamic vinegar. The sweet and spicy glaze is the perfect taste on top of this chicken. The chicken is perfect, tender and juicy topped with crispy pan. They will love it!

This is the perfect pan meal to feed your family this week. It is ideal for busy nights and full of delicious honey balsamic flavor. It became a new favorite in our house.

Glazed honey balsamic chicken with potatoes is a pan meal with tender and juicy chicken Glazed in a sweet and spicy honey-balsamic sauce. Surrounded by crispy and tender potatoes this is a delicious meal!

  • ½ cup balsamic vinegar
  • ¼ cup of honey
  • 1 tbsp whole grain mustard
  • 3 toes of garlic, finely chopped
  • salt and pepper
  • 4 bones, skin-on chicken thighs, chicken breasts, also works
  • 2 cups baby red potatoes, quartered
  • 1 tablespoon chopped fresh rosemary
  • 2 tablespoons extra virgin olive oil
  • Rosemary for garnish
  1. Preheat oven to 425 degrees. In a large bowl, whisk together the balsamic, honey, mustard and garlic. Whisk until combined. Add chicken thighs into the bowl and coat, into the sauce. Let marinate in the fridge for 30 minutes.
  2. In a bowl, add the red potatoes, rosemary and a tablespoon of olive oil. Throw up coated. Set it aside.
  3. In a large pan, add a tablespoon of olive oil and heat over medium heat. Add the chicken and the marinade and sear each side for 2 minutes. Add the potatoes to the pan. Tent the pan with tin foil and bake for 10 minutes. Remove foil and let it fry for another 10 minutes or until the potatoes are tender. (If the potatoes take longer to cook, remove chicken and continue cooking until tender.) Garnish with rosemary.

Balsamic honey pan chicken legs