Name: Balsamic Chicken and Tomatoes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1/2 cup balsamic vinegar ((see note 1)); 2 tablespoons honey; 2 tablespoons whole grain mustard ((see note 2)); 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, see note 3)); 1 pint grape tomatoes ((see note 4)); 2 sprigs rosemary (broken in half)

American

Bowl

Whisk

Thermometer

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.

Balsamic Chicken and Tomatoes

Utensils needed:

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