Past Recipes
Honey-Balsamic Chicken Thighs

Honey-Balsamic Chicken Thighs with Roasted Potato Salad

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Recipe Details


This hearty chicken dinner was inspired by two of our favorite cookout dishes: potato salad and grilled chicken. Here, roasted crisp-skinned chicken thighs are drizzled with a honey-balsamic glaze and accompanied by a creamy roasted potato salad with scallions and spinach. Summer, we’re waiting for you!


  • Low Carb Diet
  • Quick Prep

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 670
  • Protein 58g
  • Total Carb 46g
  • Total Fat 26g

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
  • chicken thighs
    chicken thighs
  • balsamic vinegar
    1/4 cup
    balsamic vinegar
  • honey
    2 packets
  • mayonnaise
    2 packets
  • apple cider vinegar
    1/2 tablespoon
    apple cider vinegar
  • Dijon mustard
    2 packets
    Dijon mustard
  • baby spinach
    2 ounces
    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 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.

  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. Use remaining downtime to kick back with a refreshing drink.

  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

    Plate chicken

    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!

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