With simple ingredients you likely already have in your pantry, sweet and spicy come together in this beautiful recipe for balsamic jalapeno roasted chicken and potatoes.
Prep time: 15 minutes
Cook time: 55 minutes
1 ½ lbs small new potatoes, halved
3 tbsp olive oil, divided
2 jalapenos, thinly sliced
2 cloves garlic, minced
2 tbsp balsamic vinegar
1 tsp honey
1 tsp dried thyme
¾ tsp salt
4 skin-on, bone-in chicken drumsticks
4 skin-on, bone-in chicken thighs
1. Preheat oven to 350F. In an oven-proof baking dish, toss potatoes in 1 tsp of olive oil. Season with 1/4 tsp of salt, and roast for 10 minutes.
2. Meanwhile, in a medium bowl, whisk jalapenos with garlic, 5 tsp of olive oil, balsamic vinegar, honey, dried thyme and 1/4 tsp of salt. Set aside.
3. Season chicken with remaining 1/4 tsp of salt. Heat a medium saute pan over medium-high heat, add 1 tbsp of olive oil. Sear chicken, in two batches, skin-side down for 3 minutes per side. Remove and set aside.
4. Arrange chicken on top of potatoes and pour jalapeno mixture on top. Roast in the oven for 30-35 minutes, until chicken is fully cooked, potatoes are fork tender and jalapenos are crispy.