An Easy One Pan Roasted Balsamic Chicken and Tomato Dish that helps add a twist and some dazzle to boring chicken… And beginner cooks can make this with no problem.
One of my sisters called they other day and jokingly said “I still don’t know how to cook help!”. My hubby yelled “follow us on twitter”! And my kiddo said “Follow me on Facebook” in a Malibu Valley Girl Voice. LOL
And one of my other sisters always screams “I don’t cook! I do the hair! And you do the cooking!”
Well, I feel that my two beautiful sisters have every right to be the worst cooks in America. Because they are two awesome career women I am so proud of. One is a school principal, finishing her doctorate degree, and a great single mom! And she is only 29! My other sister runs a beauty salon, and can make you look like Beyonce with a little grease and a dollar store hair comb. And this hot babe is only 25 years old! They have been so busy focusing on their goals, and I couldn’t be more proud…
With that being said friends, I made 3 easy chicken dishes this week I plan on sharing for all of you busy hard working people that come here to visit. I am starting with this Roasted Balsamic Chicken and Tomatoes that gives you a beautiful dish that raises the bar. The Spanish paprika adds a hint of sweetness to the recipe. And between the honey, paprika, and balsamic vinegar, the chicken ends up having a sweet and tangy taste that pairs well with the tomatoes. As for the tomatoes, they absorb all of that delicious sauce enhancing their sweetness. It sounds fancy but it’s not hard to make at all… It can be done!
This dish is definitely easy because:
- You only use one cooking dish (a nice large oven friendly pan or dutch oven) meaning easy clean up.
- You only have to use a few ingredients.
- You brown the chicken, place all of your ingredients in the pan you browned the chicken in, then pop it in the oven and let the oven do the rest of the cooking for you.
This dish is also budget friendly when it comes to choosing meat choices because chicken thighs are a cheaper option. Even though it’s a less expensive meat source, it still has great potential because it takes a lot to over cook chicken thighs as you learn how to create delectable recipes.
Now Bust a move and make this dish. And complete this meal with French Crusty Bread (Dip the Bread in the Sauce), and a salad. Done!
Also try this one pan Marinated Roasted Chicken and Kalamata Olives in Creamy Wine Mushroom Sauce . Get the recipe HERE.
One Pan Roasted Balsamic Chicken and Tomatoes
- 4 chicken thighs (I used bone in with skin)
- 2 tablespoons Olive Oil
- 1/2 tablespoon Spanish Paprika
- Salt and Black Pepper
- 5 large garlic cloves roughly chopped
- 1/3 cup dark balsamic vinegar
- 1/8 cup honey
- 1/2 teaspoon Spanish Paprika
- 5 large garlic cloves minced (finely chopped)
- 1 pint cherry tomatoes
- 1/3 cup balsamic vinegar
- 1 cup dry white wine
- Preheat Oven to 375 degrees.
- Mix all of the the marinade ingredients (except the salt, pepper, and paprika) together in a container or food plastic storage bag that you can use for the marinating process of the chicken.
- Rub the Paprika on both sides of the chicken pieces.
- Then evenly season both sides of the the chicken pieces with salt and pepper.
- Place the chicken pieces in the marinade. Cover the chicken, place in the refrigerator, and marinate the chicken for at least 8 hours.
- When ready to cook the chicken, remove the chicken from the marinade.
- Evenly salt and pepper both sides of the chicken. Then, Sprinkle the half teaspoon of paprika onto the chicken pieces. Set the chicken aside for at least 10 minutes to allow the chicken to have an even temperature and to prevent overcooking parts of the chicken.
- Heat a oven safe pan on the stove top using medium high heat. Once the pan is hot, add about 2 tablespoons of olive oil to the pan.
- Add the chicken to the pan skin side down. Cook for about 2 to 3 minutes to give the chicken skin a nice brown color.
- Remove the chicken from the pan, and add the garlic for the sauce to pan. Cook for about 30 seconds. Remove the pan from the heat source.
- Add the wine and balsamic vinegar from the sauce ingredients to the pan.
- Place the chicken back into the pan.
- Sprinkle the tomatoes in the open spaces around the chicken in the pan.
- Place the pan in the oven.
- Bake uncovered for 35 to 40 minutes or until the internal temperature of the chicken has reached 165 degrees when using your cooking thermometer.
Please note that I am not a nutritionist, and the nutritional information is an estimate only. It varies based on the products and brands used.