Balsamic Chicken Thighs with Red Onions
Elevate your weeknight dinner game with these succulent Balsamic Chicken Thighs with Red Onions. This recipe features perfectly seared bone-in, skin-on chicken thighs bathed in a tangy-sweet balsamic marinade infused with garlic, honey, and oregano, ensuring every bite bursts with flavor. Roasted alongside tender wedges of caramelized red onions, this dish is a symphony of savory, sweet, and umami notes. Cooked to perfection in a single oven-safe skillet, it combines the ease of one-pan cooking with the elegance of a gourmet meal. Ideal for busy weeknights or casual entertaining, this dish is ready in just under an hour and pairs beautifully with creamy mashed potatoes, roasted veggies, or crusty bread. Garnished with a sprinkle of fresh parsley, it’s a feast for both the eyes and the taste buds.
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 0.25 cup Balsamic vinegar
- 3 tablespoons Olive oil
- 4 pieces Garlic cloves, minced
- 1.5 tablespoons Honey
- 1 teaspoon Dried oregano
- 2 large Red onions, sliced into wedges
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
In a large bowl, whisk together the balsamic vinegar, olive oil, minced garlic, honey, dried oregano, salt, and black pepper to create the marinade.
Pat the chicken thighs dry with paper towels and add them to the bowl with the marinade. Toss to coat the chicken evenly. Cover and allow it to marinate in the refrigerator for at least 30 minutes or up to overnight for maximum flavor.
Preheat your oven to 375°F (190°C).
In a large, oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat.
Remove the chicken thighs from the marinade, letting the excess drip off. Reserve the remaining marinade for later use.
Place the chicken thighs skin-side down in the skillet and sear for 3-4 minutes, until the skin is golden brown. Flip the chicken and sear for an additional 2 minutes. Remove the chicken from the skillet and set aside.
Add the sliced red onions to the skillet and sauté for 2-3 minutes until slightly softened.
Pour the reserved marinade into the skillet and stir to coat the onions.
Nestle the chicken thighs back into the skillet, skin-side up, on top of the onions.
Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Once baked, remove the skillet from the oven. Let the chicken rest for 5 minutes before serving.
Garnish with freshly chopped parsley, if desired, and serve the chicken thighs with the caramelized onions on the side.
Nutrition Facts
Calories |
491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 602 mg | 26% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 13.1 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 507 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
