Oven Roasted Honey Balsamic Chicken Thighs
Gather family and friends together for a relaxed Sunday lunch with these juicy, succulent oven roasted chicken thighs. Make sure to make a double batch as they will keep coming back for more. Comfort food at its best! Delicious served with baby potatoes and mushrooms.
Preheat the oven to 210°C/190°Fan.
For the marinade, mix together all ingredients, stir until well combined.
In a large bowl, add the chicken and the marinade and toss until all thighs are covered well.
Add the entire contents of the bowl, including the chicken, into a large Zip-Lock bag, and securely close the bag.
Refrigerate for at least 1 -2 hours for flavors to combine.
Meanwhile, prep your vegetables.
Make sure all vegetables are cut the same size so they cook evenly. Usually baby potatoes do not need to be cut as they are already quite small.
Add all the vegetables to a large bowl, season with salt and freshly ground black pepper, 1 tablespoon of minced garlic, finely chopped thyme and toss together until well combined.
Spread them out on the baking sheet, remove marinated chicken from Zip-Lock bag and place them on top and in between the vegetables and bake for 30-35 minutes or until chicken reached an internal temperature of 62°C.
8 chicken thighs
60 ml of honey
125 ml of Balsamic Vinegar
A pinch of Italian chillies (pepperoncino)
60 ml olive oil
2 garlic cloves, peeled and minced
1 tablespoon oregano, dried
Salt & a few twists of freshly ground black pepper to taste
1 teaspoon paprika or “Piment d’Espelette) French chili
2 tablespoons Dijon mustard
900 g of vegetables such as baby potatoes, mushrooms and broccoli or any other vegetables you like.