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Honey-Balsamic Chicken Thighs

Honey-Balsamic Chicken Thighs with Roasted Potato Salad

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This hearty chicken dinner was inspired by one of our favorite summer picnic dishes: potato salad. Here, roasted crisp-skinned chicken thighs are drizzled with a honey-balsamic glaze. They're joined by a creamy, roasted potato salad laced with scallions and spinach.

  • < 600 Calories
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Michelle

By Chef Michelle

  • Calories 530
  • Protein 38g
  • Total Carb 46g
  • Total Fat 22g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • red-skinned potatoes
    • 12 ounces
    • red-skinned potatoes
  • scallions
    • 2
    • scallions
  • chicken thighs
    • 4
    • chicken thighs
  • balsamic vinegar
    • 1/4 cup
    • balsamic vinegar
  • honey
    • 1 ounce
    • honey
  • mayonnaise
    • 2 packets
    • mayonnaise
  • apple cider vinegar
    • 1/2 tablespoon
    • apple cider vinegar
  • Dijon mustard
    • 2 packets
    • Dijon mustard
  • baby spinach
    • 1 ounce
    • baby spinach

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • 2 baking sheets
  • 6" small pot

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450ºF. Rinse all produce. Cut potatoes into ½-inch pieces. Trim and discard scallion roots and thinly slice, keeping whites and light greens separate from dark greens.

  2. Roast chicken

    Roast chicken

    Line a baking sheet with foil. Pat chicken very dry with paper towel and place on prepared sheet. Season all over with ½ teaspoon salt and pepper as desired, then arrange skin-side up. Roast until skin is crisp and chicken is cooked through, 25-35 minutes.

  3. Roast potatoes

    Roast potatoes

    While chicken roasts, on a separate baking sheet, toss potatoes with 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer and roast (with chicken) until beginning to brown and soften, 18-20 minutes. Take a 10 minute break—this'd be a great time to set the table.

  4. Make honey-balsamic glaze

    Make honey-balsamic glaze

    After 10 minutes of potatoes roasting, in a small pot, stir together balsamic vinegar and honey. Bring to a boil over high heat, then reduce heat to medium and simmer, stirring occasionally, until glaze is thickened and sticky, 5-7 minutes. Remove pot from heat.

  5. Dress potato salad

    Dress potato salad

    In a large bowl, whisk together mayonnaise, apple cider vinegar, and mustard to combine. Pat spinach dry with paper towel and add to bowl with dressing, along with scallion whites and light greens. Once roasted, add potatoes and toss to coat.

  6. Plate chicken thighs

    Plate chicken thighs

    Divide roasted potato salad between serving plates. Top with chicken thighs and drizzle over honey-balsamic glaze (we recommend rinsing the pot now, to make cleanup easier). Garnish with scallion dark greens and dig in!

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