Balsamic Roast Italian Chicken
Savor the flavors of the Mediterranean with this irresistible Balsamic Roast Italian Chicken recipe, where tender, bone-in chicken thighs are marinated to perfection in a tangy balsamic vinegar blend infused with fresh rosemary, garlic, and a touch of honey. Roasted alongside caramelized cherry tomatoes and sweet red onion wedges, this dish is a visual feast and a flavor-packed main course that's perfect for weeknight dinners or special occasions. The golden, crispy skin and juicy, marinated meat are complemented beautifully by the vibrant veggies, all brought together by a drizzle of the savory-sweet balsamic glaze. Ready in just an hour, this crowd-pleaser is best served with crusty bread, creamy mashed potatoes, or a crisp green salad for a wholesome, Italian-inspired meal.
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 0.5 cups Balsamic vinegar
- 0.25 cups Olive oil
- 3 cloves Garlic cloves, minced
- 2 teaspoons Fresh rosemary, finely chopped
- 1 teaspoon Dried oregano
- 2 tablespoons Honey
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 cups Cherry tomatoes
- 1 medium Red onion, cut into wedges
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 400°F (200°C).
In a medium mixing bowl, whisk together the balsamic vinegar, olive oil, minced garlic, rosemary, oregano, honey, salt, and pepper to create the marinade.
Place the chicken thighs in a large zip-top bag or a shallow dish, and pour half of the marinade over the chicken. Reserve the remaining half for later. Ensure each piece of chicken is well coated, then cover and marinate in the refrigerator for at least 30 minutes, or up to 8 hours for deeper flavor.
In a large oven-safe skillet or roasting pan, arrange the marinated chicken thighs skin-side up. Surround the chicken with cherry tomatoes and red onion wedges.
Drizzle the reserved marinade over the vegetables and chicken.
Roast in the preheated oven for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy. Stir the vegetables halfway through roasting to ensure even caramelization.
Remove the skillet from the oven and let the chicken rest for 5 minutes. If desired, garnish with chopped fresh parsley before serving.
Serve hot with a side of crusty bread, mashed potatoes, or a fresh green salad.
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 607 mg | 26% | |
| Total Carbohydrate | 22.0 g | 8% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 17.1 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 617 mg | 13% | |
*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.
