Honey-Balsamic Chicken Thighs with Roasted Potato Salad
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Ingredients & Equipment
What we send
- 12 ouncesred-skinned potatoes
- 4chicken thighs
- 1/4 cupbalsamic vinegar
- 2 packetshoney
- 2 packetsmayonnaise
- 1/2 tablespoonapple cider vinegar
- 2 packetsDijon mustard
- 2 ouncesbaby spinach
What You’ll Need
- olive oil
- kosher salt
- black pepper
- aluminum foil
- 2 baking sheets
- 6" small pot
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.
Line a baking sheet with foil. Pat chicken dry with paper towel and place on prepared baking 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 and no longer pink, 25-35 minutes.
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.
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. Use remaining downtime to kick back with a refreshing drink.
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.
Divide roasted potato salad between serving plates. Top with chicken thighs and drizzle over honey-balsamic glaze. Garnish with scallion dark greens and dig in!