Balsamic Glazed Chicken Thighs and Roasted Sweet Potatoes
Juicy chicken thighs with a glossy balsamic glaze paired with caramelized roasted sweet potatoes. A straightforward weeknight dish that delivers big flavor with minimal fuss.
Ingredients
- 4 bone-in chicken thighs, skin-on
- 2 large sweet potatoes, cubed
- 2 T olive oil, divided
- 1/4 cup balsamic vinegar
- 2 T honey or maple syrup
- 2 cloves garlic, minced
- 1 tsp Dijon mustard
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
- 1 tsp fresh or dried rosemary
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, a pinch of salt, and a pinch of pepper. Spread them on the baking sheet in a single layer.
- Place the chicken thighs on the baking sheet alongside the potatoes. Brush the tops of the thighs with a thin layer of olive oil and season with salt, pepper, and rosemary.
- Roast for about 20 minutes, then flip the potatoes and chicken. Continue roasting for another 15–20 minutes, until the chicken registers 165°F (74°C) and the potatoes are tender and caramelized.
- While the chicken and potatoes roast, make the glaze. In a small saucepan, combine balsamic vinegar, honey, minced garlic, and Dijon mustard. Bring to a gentle simmer over medium heat, stirring occasionally. Let it simmer about 5–7 minutes, until slightly thickened.
- When the chicken is close to finished, brush the glaze over the chicken thighs and bake for an additional 3–5 minutes to set the glaze.
- Remove from the oven and let rest for a couple of minutes. Drizzle any remaining glaze over the chicken and potatoes before serving.