Honey Balsamic Chicken

 balsamic chicken in 4 quart cast iron saute skillet

Yields: 4 servings
Prep time: 35 min
Cook time: 35 min

½ cup balsamic vinegar
½ cup honey
• 1 tablespoon whole-grain mustard
• 1 tablespoon minced garlic

• ¼ teaspoon black pepper
•  4 bone-in skin-on chicken thighs
  (chicken breasts will also work)

• 2 cups baby red potatoes (quartered)
• 2 cups baby carrots (whole)
1 tablespoon chopped fresh rosemary
• 2 tablespoons olive oil


Cast Iron Saute Skillet (4 Qt.)

Stainless Steel Utensil Set
(3 Pc.)

4 quart saute skillet with lid in marigold



1. Preheat oven to 425º F. Whisk together balsamic vinegar, honey, black pepper, and garlic. 

whisk ingredients for balsamic chicken in 4 qt cast iron saute skilelt 

 2. Add chicken to the bowl and marinade in refrigerator for 30 minutes. In another bowl, add 1 Tablespoon olive oil, rosemary, potatoes, and carrots. Toss to coat.

adding rosemary to pototaoes for balsamic chicken in cast iron saute skillet 

  3. Add 1 Tablespoon of olive oil to the Saute Skillet. Heat over medium-high and then add chicken. Sear each side for 2-3 minutes. 

sear chicken in marigold saute skillet 

  4. Add the potatoes and carrots to the pan and place lid on. Bake in oven for 20 minutes. Then remove lid and bake for another 10 minutes.

add potatoes to chicken in marigold cast iron saute skillet
5. Remove from oven and allow to cool. 

6. Plate and serve!


chicken plated with marigold saute skillet


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