Recipes of Kurt Dixon

Registered dietitian

Body Refined, a Health & Wellness practice


Balsamic Glazed Chicken

Thursday, November 23, 2017
Total time
55 minutes
Preparation time
15 minutes

This sweet, tangy chicken is the perfect weeknight dinner.

or1/2 c. balsamic vinegar
or2 tbsp. honey
or1 1/2 tbsp. whole-grain mustard
or3 cloves garlic, minced
orkosher salt
orFreshly ground black pepper
or4 bone-in skin-on chicken thighs
or2 c. baby red potatoes, halved (quartered if large)
or1 tbsp. chopped fresh rosemary
or2 tbsp. extra-virgin olive oil, divided
or3-4 rosemary sprigs, for skillet
Preheat oven to 425°. In a large bowl, combine balsamic, honey, mustard, and garlic and season with salt and pepper. Whisk until combined. Add chicken thighs and toss until fully coated, then transfer to the fridge to marinate, at least 20 minutes and up to 1 hour.
Meanwhile, prep potatoes: In a medium bowl, add potatoes and rosemary and season with salt and pepper. Add 1 tablespoon olive oil and toss until combined. Set aside.
In a large skillet over medium-high heat, heat remaining tablespoon oil. Add chicken and marinade and sear, skin side down, 2 minutes, then flip and sear 2 minutes more. Add potatoes to skillet, nestling them between chicken, and top with rosemary sprigs.
Transfer to the oven and bake until potatoes are tender and chicken is cooked through, 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking until tender.)
Serve chicken and potatoes with pan drippings.
Nutritional information
Per 100 gPer portion (316 g)% DRI
Energy170 kcal539 kcal27 %
Fat11 g34 g52 %
Fatty acids, total saturated3 g8 g41 %
Cholesterol54 mg172 mg57 %
Sodium132 mg417 mg17 %
Carbohydrate9 g28 g9 %
Sugars5 g14 gremove
Fiber1 g2 g8 %
Protein10 g32 gremove