One Pan Roasted Balsamic Chicken and Tomatoes

~ Sharee


An easy One Pan Roasted Balsamic Chicken and Tomatoes dish that helps add a twist and some dazzle to boring chicken…  And beginner cooks can make this with no problem.



– 4 chicken thighs (I used bone in with skin) – 2 tablespoons Olive Oil – 1/2 tablespoon Spanish Paprika – 5 large garlic cloves roughly chopped ... Swipe up to see the full list!



Step 1

– Preheat oven. – 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.

Step 2

– Place the chicken pieces in the marinade. Cover the chicken, place in the refrigerator, and marinate. – 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. – Heat a oven safe pan on the stove top . Once the pan is hot, add olive oil to the pan.

Step 3

– Add the chicken to the pan skin side down. Cook 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. 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.

Step 4

– Sprinkle the tomatoes in the open spaces around the chicken in the pan. – Place the pan in the oven. – Bake uncovered until the internal temperature of the chicken has reached 165 degrees when using your cooking thermometer.


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