Monday, October 5, 2009

Roasted Balsamic Chicken Thighs

Chicken thighs, roasted with a garlicky, thyme, lemon and balsamic sauce, onions and potatoes.

Roasted Balsamic Chicken Thighs

I had a large, 5 pound package of chicken thighs in the freezer, though unfortunately they were the kind frozen into one big blob and not individually so I pretty much had to thaw and bake the whole package.  Whatever isn't eaten up in leftovers will be deboned and frozen to use in casseroles or maybe some chicken salad.

This recipe was inspired by one I saw in Martha Stewart's Everyday Food magazine for October, though I've made quite a few changes with both ingredients and methodology.  I only wanted potatoes since we were having a side salad with dinner, but you could certainly add to or change out vegetables to what you prefer. I loved the balsamic vinegar here with the chicken. It adds a rich tone, just slightly sweet. If you don't have balsamic on hand, try apple cider instead.

If you don't have a full 5 pounds of chicken, just use one whole chicken cut up, about 2 to 2-1/2 pounds, reduce the potatoes to 1 pound and the balsamic to 2 tablespoons. Enjoy!

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Recipe: Roasted Balsamic Chicken Thighs

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 1 hour | Yield: About 6 to 8 servings

  • 5 pounds bone-in chicken thighs
  • 1/4 teaspoon kosher salt, or to taste
  • 1/4 teaspoon freshly cracked black pepper, or to taste
  • 1/4 teaspoon Cajun seasoning, or to taste
  • 1/2 cup olive oil
  • 3 tablespoons balsamic vinegar
  • Juice of one lemon
  • 8 cloves garlic, smashed
  • 1 large onion, cut into chunks
  • 1-1/2 pounds red potatoes, unpeeled, scrubbed and cut into chunks
  • 3 sprigs of fresh thyme

Preheat oven to 450 degrees F.

Drizzle a bit of olive oil into the bottom of a rimmed baking pan; add chicken. Sprinkle the chicken generously with salt, pepper and Cajun seasoning and let rest for 20 minutes. In a separate bowl, whisk together the olive oil, vinegar, lemon and garlic. Add the onion and potatoes and toss. Pour over and around the chicken. Strip thyme off of a couple of springs and scatter on top. Bake at 450 degrees F for 50 to 60 minutes or until juices run clear and potatoes are tender. Spoon a bit of the pan juices on top of the chicken before serving.

Cook's Note: If you don't have a full 5 pounds of chicken, just use one whole chicken cut up, about 2 to 2-1/2 pounds, reduce the potatoes to 1 pound and the balsamic to 2 tablespoons.

Honey Balsamic Chicken: Whisk in 1/4 cup honey with the olive oil and vinegar mixture.


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Posted by on October 5, 2009

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