Balsamic Chicken Thighs

  • Cooking spray
  • 4 bone-in, skin-on chicken thighs
  • ⅓ cup honey
  • 2 tablespoons balsamic vinegar
  • 1 ½ teaspoons dried Italian seasoning
  • Salt and pepper, to taste
  • 1 pound small red potatoes, halved
  • 1 tablespoon olive oil
  • 1 pound asparagus spears, trimmed

Preheat the oven to 425° F. Coat a nonstick sheet pan with cooking spray.

Arrange the chicken thighs on the prepared pan. Season the chicken generously with salt and pepper. In a small bowl, whisk together the honey, balsamic vinegar, and Italian seasoning. Place the potatoes in a large bowl along with the olive oil, salt, and pepper; toss to coat. Arrange the potatoes around the chicken on the prepared pan. Brush half of the balsamic mixture over the chicken.

Bake the sheet pan and its contents for 20 minutes. Brush the remaining glaze over the chicken and add the asparagus to the sheet pan. Season the asparagus with salt and pepper.

Bake the sheet pan and its contents for an additional 10-15 minutes or until chicken is cooked through and the potatoes and asparagus are tender.

  • Yields: 4 servings
  • Preparation Time: 45 minutes
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