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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.
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5 from 1 vote

One Pan Roasted Balsamic Chicken and Tomatoes

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.  
Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 to 4
Calories 928kcal
Author Sharee

Ingredients

  • 4 chicken thighs (I used bone in with skin)
  • 2 tablespoons Olive Oil
  • Marinade
  • 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
  • Sauce
  • 1/2 teaspoon Spanish Paprika
  • Salt
  • Pepper
  • 5 large garlic cloves minced (finely chopped)
  • 1 pint cherry tomatoes
  • 1/3 cup balsamic vinegar
  • 1 cup dry white wine

Instructions

  • 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.

Notes

  • You only use one cooking dish (a nice large oven friendly pan or dutch oven) meaning easy clean up.
  • The Spanish paprika adds a hint of sweetness to the recipe.
  • You only have to use a few ingredients.
  • Sweet and tangy taste of the chicken pairs well with the tomatoes.
  • 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.
  • Tomatoes absorb all of the delicious sauce enhancing all the sweetness.

Nutrition

Calories: 928kcal | Carbohydrates: 51g | Protein: 41g | Fat: 52g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 221mg | Sodium: 231mg | Potassium: 1282mg | Fiber: 3g | Sugar: 38g | Vitamin A: 2443IU | Vitamin C: 59mg | Calcium: 112mg | Iron: 5mg