A dish that brings together savory roasted chicken, zesty jalapenos, and tender potatoes, all infused with the rich sweetness of balsamic vinegar.
Ingredients
Scale:
4 pieces Bone-in, skin-on chicken thighs
1.5 pounds Potatoes (Yukon gold or red), diced
2 Fresh jalapenos, sliced (adjust to taste)
1/4 cup Balsamic vinegar
2 tablespoons Olive oil
4 Garlic cloves, minced
1 teaspoon Salt
1/2 teaspoon Black pepper
2 sprigs Fresh rosemary or thyme
Instructions
Preheat your oven to 425°F (220°C). This high temperature helps achieve that golden, crispy skin on the chicken.
In a large mixing bowl, combine the diced potatoes, sliced jalapenos, minced garlic, olive oil, salt, and pepper. Toss well to coat the potatoes with the seasonings.
Arrange the seasoned potatoes on a large baking sheet or roasting pan, spreading them out evenly. This ensures even roasting.
In the same bowl, add the chicken thighs. Drizzle with balsamic vinegar and toss until well coated. Place the chicken on top of the potatoes, skin side up.
Sprinkle fresh rosemary or thyme over the chicken and potatoes for added flavor.
Roast in the preheated oven for about 45-50 minutes, or until the chicken is cooked through and the skin is crispy. The internal temperature should reach 165°F (75°C).
Let the dish rest for 5-10 minutes before serving to allow the juices to redistribute.
