Balsamic Glazed Chicken with Roasted Vegetables

Ingredients

For the Chicken:

• 4 bone-in, skinless chicken thighs
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary

For the Balsamic Glaze:

• 1/2 cup balsamic vinegar
• 1/4 cup honey
• 1 tablespoon Dijon mustard
• 1 clove garlic (minced)
• 1/2 teaspoon cornstarch (optional, for thickening)

For the Roasted Vegetables:

• 2 cups baby potatoes (halved)
• 1 cup carrots (sliced into rounds)
• 1 cup bell peppers (cut into strips)
• 1 cup broccoli florets
• 2 tablespoons olive oil
• 1 teaspoon dried Italian herbs
• Salt and black pepper to taste

Instructions

1. Prepare the Balsamic Glaze:

   1. In a small saucepan, combine balsamic vinegar, honey, Dijon mustard, and minced garlic.
   2. Bring the mixture to a simmer over medium heat, stirring occasionally. Cook until the glaze has reduced by half and is slightly thickened, about 8-10 minutes.
   3. If you prefer a thicker glaze, mix the cornstarch with 1 tablespoon of water to create a slurry, then stir it into the glaze. Cook for an additional 1-2 minutes until thickened. Set aside.

2. Prepare the Chicken:

   1. Preheat your oven to 400°F (200°C).
   2. Pat the chicken thighs dry with paper towels and season both sides with salt, black pepper, dried thyme, and rosemary.
   3. Heat olive oil in a large, oven-safe skillet over medium-high heat.
   4. Add the chicken thighs, skin side down, and cook for 5-6 minutes, until the skin is crispy and browned.
   5. Flip the chicken thighs and cook for an additional 2-3 minutes.

3. Prepare the Vegetables:

   1. In a large bowl, toss the baby potatoes, carrots, bell peppers, and broccoli with olive oil, dried Italian herbs, salt, and black pepper.
   2. Spread the vegetables evenly on a baking sheet.

4. Bake the Chicken and Vegetables:

   1. Transfer the skillet with the chicken thighs to the preheated oven.
   2. Place the baking sheet with vegetables on a lower rack in the oven.
   3. Bake both the chicken and vegetables for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.

5. Glaze and Serve:

   1. Remove the skillet with the chicken from the oven and brush the balsamic glaze generously over the chicken thighs.
   2. Return the chicken to the oven and bake for an additional 5 minutes to let the glaze set.
   3. Remove the chicken and vegetables from the oven. Let the chicken rest for a few minutes before serving.

6. Plate and Enjoy:

   1. Serve the balsamic glazed chicken thighs alongside the roasted vegetables. Drizzle any remaining balsamic glaze over the vegetables for added flavor.
   2. Garnish with fresh herbs if desired.