Glazed Balsamic Chicken with Potatoes

  • Preheat oven to 425 degrees.
  • In a large bowl whisk together the balsamic, honey, mustard and garlic. Whisk until combined.
  • Add chicken thighs to the bowl and coat in the sauce. Let marinate in the fridge for 30 minutes.
  • In a medium bowl add the red potatoes, Bistro Blends Rosemary Roasted Garlic Cabernet Oil. Toss until coated. Set aside.
  • In a large skillet add one tablespoon olive oil and heat over medium high heat.
  • Add the chicken and marinade and sear each side for 2 minutes.
  • Add the potatoes to the skillet. Tent the skillet with foil and bake for 10 minutes.
  • Remove foil and allow to roast for another 10 minutes or until the potatoes are tender. (If potatoes take longer to cook, remove chicken continue to cook until tender.)
  • Garnish with rosemary.