Bright and budget-friendly, this recipe for Balsamic Chicken and Tomatoes Recipe is ready to become your default weeknight dinner. Ready in about 30 minutes—just enough time to make a big salad or warm up some crusty bread to sop up all that delicious pan juice.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons whole grain mustard
- 3 cloves garlic minced
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds)
- 1 pint grape tomatoes
- 2 sprigs rosemary broken in half
Preheat oven to 425 degrees.
In a large bowl, whisk together balsamic vinegar, honey, mustard, garlic, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).
Add chicken and toss to coat. Marinate at room temperature for 20 minutes or in the refrigerator for up to 1 hour. Remove from marinade (reserve marinade) and pat chicken dry with paper towels.
In a 12-inch oven-safe skillet over medium-high heat, heat oil until shimmering. Add chicken in a single layer, skin-side down. Cook until browned, about 2 to 3 minutes.
Flip chicken and add tomatoes. Cook until tomatoes have started to pop release their juices, about 5 minutes.
Add reserved marinade and rosemary sprigs. Bring to boil, then transfer uncovered to the oven.
Bake until the chicken reaches 165 degrees on an instant-read thermometer, about 20 minutes. Remove from oven and remove rosemary stems.