Description
Delicious balsamic glazed chicken thighs roasted with broccoli, perfect for a low-fat meal.
Ingredients
Scale
- 8 bone-in skin-on chicken thighs (2 1/2 to 3 pounds)
- 3 teaspoons kosher salt, divided
- 1 ½ teaspoons ground black pepper
- 2 tablespoons olive oil (extra virgin recommended)
- 6 cloves garlic, minced
- 2 teaspoons dried thyme or 2 tablespoons fresh thyme
- 1 cup balsamic vinegar (high-quality)
- ¼ cup honey
- 2 tablespoons Dijon mustard
- 2 tablespoons unsalted butter
- 1 bunch broccoli (about 4 cups), fresh florets preferred
- Pinch of red pepper flakes (optional)
- Salt and pepper for broccoli seasoning
- Olive oil for drizzling broccoli
Instructions
- Step 1: Preheat Your Oven: Set your oven to 400°F (204°C). Preheating ensures even roasting and helps achieve the golden-brown finish on the chicken and broccoli.
- Step 2: Prepare the Chicken: Pat the chicken thighs dry thoroughly with paper towels to help crisp the skin. Sprinkle the skin side evenly with 2 teaspoons kosher salt and 1 teaspoon black pepper.
- Step 3: Brown the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add half of the chicken thighs skin side down without overcrowding the pan (cook in batches if necessary). Cook for 4 to 6 minutes until the skin is deep golden brown, locking in juices.
- Step 4: Cook the Other Side: Flip the chicken and cook for an additional 2 minutes. Then transfer the chicken thighs to a rimmed baking pan, arranging skin side up to let the fat render during roasting.
- Step 5: Add Broccoli: Remove the skillet from heat. Arrange broccoli florets around the chicken in the baking pan, keeping the chicken skin on to retain moisture and flavor.
- Step 6: Season the Broccoli: Drizzle broccoli with remaining 1 tablespoon olive oil. Sprinkle with salt, pepper, and optional pinch of red pepper flakes for a subtle heat.
- Step 7: Roast Together: Place the baking pan in the preheated oven and roast for 15 minutes, allowing the chicken to cook through and broccoli to become tender.
- Step 8: Create the Glaze: While roasting, return the skillet with chicken drippings to medium heat. Add the minced garlic and thyme, cooking for about 15 seconds to release their aroma.
- Step 9: Add Liquid Ingredients: Stir in balsamic vinegar, honey, and Dijon mustard. Cook the mixture for 3 to 4 minutes, stirring frequently to prevent burning, until it slightly thickens.
- Step 10: Finish with Butter: Remove the skillet from heat and whisk in the unsalted butter. The glaze should become shiny and thick enough to coat the back of a spoon, adding richness that clings to the chicken.
- Step 11: Glaze the Chicken: After the initial 15 minutes of roasting, take the baking pan out. Brush the glossy balsamic glaze generously over the chicken thighs.
- Step 12: Roast Until Done: Return the chicken and broccoli to the oven for another 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) on an instant-read thermometer.
- Step 13: Serve with Style: Serve the balsamic glazed chicken thighs drizzled with any remaining glaze. Accompany with seasoned rice or quinoa to soak up the flavors.
Notes
- Room Temperature: Store chicken and broccoli in an airtight container at room temperature for up to 2 days, avoiding heat and direct sunlight.
- Refrigeration: Keep in an airtight container inside the refrigerator at 40°F (4°C) for up to 4 days. Reheat thoroughly before serving.
- Freezing: Wrap tightly in plastic wrap, place in a freezer-safe container, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Ensure chicken skin is fully dry before seasoning to get maximum crispiness.
- Do not overcrowd the skillet when browning; cook in batches if necessary to get a deep golden crust.
- Use a meat thermometer to confirm doneness at 165°F (74°C) internal temperature.
- If sauce is too thin, simmer over medium heat an additional 5 minutes until thicker.
- If sauce sticks to the pan, add 2 tablespoons of water while scraping the pan to deglaze and release flavorful bits.
- For crispier skin, increase oven temperature to 425°F (218°C) during the last 10 minutes of roasting.
- Add broccoli 10 minutes into roasting if you prefer it more tender-crisp.
- Reheat leftovers in a preheated oven at 350°F (177°C) until warmed through, approximately 10 to 15 minutes. Avoid microwaving to retain skin crispiness and glaze texture.
- Serve with seasoned rice or quinoa to absorb the balsamic glaze nicely.
- Pair with roasted broccoli, sautéed green beans, or steamed vegetables for a balanced meal.
- Top the dish with fresh herbs or a drizzle of extra balsamic reduction for additional flavor.
- Sprinkle crushed garlic or red pepper flakes on the finished dish to add heat.
- Substitute broccoli with green beans or roasted mixed vegetables if preferred.
- Use frozen broccoli florets if fresh are unavailable; adjust roasting time accordingly.
- Make a balsamic chicken and vegetable stir-fry by slicing cooked chicken and mixing with sautéed veggies.
- Serve chopped glazed chicken over roasted sweet potatoes and fresh spinach for a grain bowl variation.
Nutrition
- Serving Size: 1 chicken thigh with broccoli
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg