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A flavorful roasted chicken thigh dish with balsamic glaze, garlic, and thyme, served with broccoli and seasoned rice—perfect for dinner.
8 bone-in, skin-on chicken thighs (2 1/2 to 3 pounds)
3 teaspoons kosher salt (divided)
1 1/2 teaspoons ground black pepper
2 tablespoons olive oil
6 cloves garlic, minced
2 teaspoons dried thyme (or 2 tablespoons fresh)
1 cup balsamic vinegar
1/4 cup honey
2 tablespoons Dijon mustard
2 tablespoons unsalted butter
1 bunch broccoli, cut into small florets (about 4 cups)
Pinch of red pepper flakes (optional)
Seasoned rice (for serving)
Preheat oven to 400°F. Pat chicken dry and season the skin side with 2 teaspoons salt and 1 teaspoon black pepper.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Brown half the chicken skin-side down for 4–6 minutes, flip and cook 2 more minutes. Transfer to a baking pan. Repeat with remaining chicken.
On the other half of the pan, spread out broccoli. Drizzle with remaining oil, sprinkle with 1 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes if using. Roast for 15 minutes.
Meanwhile, return the skillet with chicken drippings to medium heat. Add garlic and thyme; sauté 15 seconds. Stir in balsamic vinegar, honey, and Dijon mustard. Simmer 3–4 minutes to thicken. Remove from heat and whisk in butter.
After 15 minutes of roasting, remove pan and brush balsamic glaze onto chicken. Flip broccoli.
Roast an additional 10–15 minutes until chicken reaches 165°F internally and broccoli is tender.
Serve chicken and broccoli drizzled with remaining balsamic glaze, alongside seasoned rice.
For extra-crispy skin, broil the chicken for the last 2 minutes.
Substitute honey with maple syrup for a different flavor twist.
Try cauliflower or green beans instead of broccoli for variety.
Find it online: https://allrecipesmade.com/balsamic-chicken-recipe/