What’s for dinner tonight? Sweet and sour glazed chicken pieces with a side of herb-roasted root veggies, all cooked up in one pan for easy cooking, serving and clean up.
Here’s a sweet and savoury rib-stickin’ dinner you’ll really look forward to coming home to.
Balsamic Glazed Chicken Thighs with Garlic-Thyme Root Veggies
4 bone-in skin-on chicken thighs
1 cup sweet potato cubes, with skin
1 cup pearl onions, peels removed
½ cup balsamic vinegar
1 ½ Tbsp whole-grain mustard
2 Tbsp honey
6 cloves garlic, minced, divided
2 Tbsp extra-virgin olive oil, divided
1 Tbsp fresh chopped thyme (or 1 tsp dried)
½ tsp salt
½ tsp freshly cracked black pepper
4 thyme sprigs
Preheat oven to 425 degrees F.
In a large mixing bowl, whisk together the balsamic vinegar, honey, mustard, half the minced garlic, salt and pepper. Place the chicken thighs into the bowl and toss to coat them in the marinade. Place the bowl in the fridge to marinate for 20 minutes.
Meanwhile, place the cubed sweet potato and pearl onions into another large mixing bowl. Add in 1 tablespoon of olive oil, the chopped thyme, the rest of the minced garlic, salt and pepper, and toss to coat everything well. Set aside.
In a large skillet, heat the remaining 1 tablespoon of oil on medium-high heat. Sear the chicken thighs, 2 minutes per side. Then add the root veggies into the pan, spooning them in between the chicken pieces. Place the sprigs of thyme on top.
Transfer the skillet to the oven and bake for about 20 minutes, or until the chicken is cooked through and the potatoes and onions are tender. Divide the chicken thighs and root veggies among 4 places, topping them with remaining pan drippings and garnishing with a thyme sprig.
Nutrition Facts per serving: 457 calories/15g total fat (5g saturated fat)/31g total carbs (2g dietary fiber)/30g protein