Description
A savory one-pan meal featuring juicy chicken thighs glazed with a sweet and tangy balsamic honey sauce, served alongside colorful roasted vegetables for a hearty, rustic dinner.
Ingredients
Scale
For the Crust:
- 4 bone-in, skin-on chicken thighs
- 1 large red bell pepper, sliced
- 1 medium zucchini, cubed
- 1 medium red onion, sliced
- 2 tablespoons olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Season chicken thighs with salt, pepper, and half of the thyme.
- Heat a cast-iron skillet over medium-high heat. Add olive oil and sear chicken skin-side down for 5-6 minutes until golden. Flip and cook for 3 minutes, then remove from skillet.
- In the same skillet, add bell pepper, zucchini, and red onion. Sauté for 3-4 minutes until slightly softened.
- In a small bowl, whisk together balsamic vinegar, honey, garlic, and remaining thyme. Pour half over the vegetables and toss.
- Return chicken to the skillet, nestling it among the vegetables. Brush remaining glaze over the chicken.
- Transfer skillet to the oven and roast for 20-25 minutes, until chicken is cooked through and vegetables are tender.
- Garnish with fresh parsley and serve hot from the skillet.
Notes
You can customize the seasonings to taste.