Sticky and glossy, this rustic balsamic glazed chicken is a one-pot wonder loaded with tons of flavors and this hearty meal is gonna brighten up your weeknight dinner instantly!
Rustic dinner on your mind? Worry not! Because I am here to rescue you with my fabulous balsamic glazed chicken! I cannot tell you how excited I am particularly for this recipe because this easy recipe of balsamic glazed chicken turned out to be insanely delicious and way beyond my expectation! Balsamic is a very special kind of vinegar and anything made with this exotic ingredient has to be really special and that’s what this balsamic glazed chicken is! Exceptionally special!
If you like rustic roast chicken, then this recipe is really for you. Balsamic vinegar has a deep sweet flavor and due to the sugar content, it helps chicken to get charred due to caramelization. That’s the specialty of this dish and makes it remarkably different from any other roast chicken recipe.
Different season calls for different types of roast chicken, which is why I keep my repertoire filled with several types of roast chicken recipes which I love to share with you all. Like my recipe of coriander chilli roast chicken is perfect for the spring/summer and my roast chicken with garlic and paprika is the best bet on a cold winter night! Think of holidays and I have the festive whole roast chicken for you!
You see I have ample roast chickens sorted for you because this is my most favorite way of enjoying chicken and I would love to see you relish the same. With that very honest intention, I want to add one more recipe to my already enriched collection of roast chicken – the balsamic glazed chicken which, I can bet that you guys will go nuts about once you try it!
As mentioned before, balsamic vinegar is quite sweet due to its sugar content. This balsamic glazed chicken is majorly on the sweeter side; if you do not like too much sweetness in your savory dish, you can leave out the honey from this and follow the rest of the process. The sweetness of the balsamic is balanced with the sharp Dijon mustard although you can use the wholegrain mustard too. Basically, keeping the star ingredient balsamic vinegar intact, you can play up with the flavor profile of this balsamic glazed chicken.
You can add more tartness by adding some citrus juice and rind or you can spice up the things with some red pepper flakes or cayenne pepper. The possibilities are endless. Let your imagination fly and create your own customized version of balsamic glazed chicken which would become your family favorite!
- Chicken thighs – 4, bone-in & skin-on
- Chicken drumsticks – 4, bone-in & skin-on
- Balsamic vinegar – ½ cup
- Honey – 2 tbsp
- Dijon mustard – 1 & ½ tbsp
- Garlic – 8 cloves, minced
- Salt and pepper to taste
- Olive oil – 3 tbsp
- Sweet potatoes – 2, medium
- Fresh thyme – 1 tbsp
- Preheat your oven to 200 C / 400 F and place the wire rack at the lowest level of the oven.
- Prepare the marinade for chicken – in a large bowl, add balsamic vinegar, honey, minced garlic, Dijon mustard, salt and pepper. Whisk everything well to prepare a uniform marinade.
- Add the chicken pieces into the marinade and coat all over thoroughly. Let the chicken marinate for 30 minutes.
- In another bowl, take the sweet potatoes. Drizzle a tablespoon of olive oil, season them with salt and pepper and tip in the fresh thyme leaves. Give them a good mix.
- Heat remaining olive oil in a skillet. Once the oil is hot, put the marinated chicken pieces skin side down. Do not overcrowd the pan as it may lead to steaming of chicken instead of searing and you won’t get the caramelization you are looking for. Sear the chicken pieces for 2 minutes on each side.
- Grease a roasting tin with some non-stick cooking spray. Transfer the seared chicken pieces to the roasting tin keeping the skin side up.
- Arrange the marinated sweet potatoes into the gaps trying to keep them in a single layer as much as possible. Tuck in some chopped up fennel bulb into remaining gaps.
- Bake the chicken in the pre-heated oven for 45 minutes to an hour or until the chicken are completely cooked through and the internal temperature of the thickest part of meat reaches at least 165 F. Baste the chicken with its own released juice or with some olive oil after every 15 minutes.
- Garnish with some fennel leaves and serve the yummilicious balsamic glazed chicken hot! Enjoy!