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  • Recipes Home > Poultry > Honey Balsamic Glazed Chicken and Potatoes

Honey Balsamic Glazed Chicken and Potatoes

Servings: | Prep Time: | Cook Time:
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Ingredients:

  • 4 chicken breast halves (on the bone, with skin)
  • 1 lb. small Yukon Gold potatoes, halved
  • 1/3 C. The Olive Tap’s Honey Balsamic Vinegar
  • 1/4 C. honey
  • 1 T. The Olive Tap’s French Roasted Walnut Oil or 100% Extra Virgin Olive Oil
  • 1 t. dijon mustard
  • 1/2 t. salt
  • 1/2 t. The Olive Tap’s Sweet Smoked Paprika
  • 1/4 t. fresh ground black pepper
  • 1/4 t. fresh thyme

Directions:

Using chicken on the bone and with skin keeps it moist and flavorful. If you must use boneless-skinless breasts, reduce total cooking time by 20 to 30 minutes.

Place chicken and potatoes in a large Zip Lock bag or bowl. Mix balsamic vinegar, honey, oil, mustard and seasonings in a small bowl. Reserve 1/4 cup of the mixture, and pour the remainder over the chicken and potatoes. Seal the bag and manipulate it to coat the chicken and potatoes. Let marinate 4 to 6 hours, or overnight (24 hours max).

Heat oven to 400 degrees. Pour chicken, potatoes, and marinade into a large roasting pan. Roast 40 min, and then baste chicken with reserved glaze. Repeat basting every 5 to 7 minutes until chicken is 165 degrees on an instant read thermometer and juices run clear (about 1 hour total cooking time). Arrange chicken and potatoes on plates or on a serving dish. Stir pan juices, and pour over chicken and serve.

Adapted by The Olive Tap from a recipe by Jean Marie Brownson, Dinner at Home

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Recipe Feedback

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