Balsamic Rosemary Chicken
From The Kitchen · Proteins
Balsamic and rosemary are made for each other — tangy, herbal, a little sweet. Sear the thighs for crisp skin, then let the oven finish them while the marinade reduces to a glaze.
Scaled from the original recipe — sizing up or down is proportional, so taste and adjust the salt, acid & spice.
Ingredients
- 4 bone-in chicken thighs
- 3 tbsp balsamic vinegar
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 1 tsp honey
- Salt and pepper
I keep a generous hand with the olive oil — especially on the vegetables, where it helps them roast up golden rather than steam. The amounts here are a starting point; pour to your taste.
Method
- Whisk the balsamic, oil, garlic, rosemary, honey, salt and pepper. Marinate the chicken 30 minutes.
- Heat an oven-safe skillet over medium-high. Sear the chicken skin-side down 5 minutes, until crisp.
- Flip the chicken and pour in the marinade.
- Transfer to a 425°F oven and roast 20–25 minutes, until the chicken reaches 165°F.
- Spoon the reduced pan juices over the top and serve.
Gina’s tip
Let the marinade reduce right in the pan — it thickens into a glossy glaze as the chicken roasts, no extra step required.
Crisp skin, a glossy glaze, real protein — a dinner that feels indulgent and does your body nothing but good.
Serve With
- Roasted vegetables
- Farro or quinoa
- Sauteed greens
I hope this one finds a place in your kitchen. Enjoy.
— Gina