Best 10 Oven Roasted Balsamic Chicken Thighs Recipes

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Oven roasted balsamic chicken thighs are a delicious and easy-to-make dish that is perfect for any occasion. With a crispy skin and tender, juicy meat, these chicken thighs are packed with flavor from the balsamic vinegar, garlic, and herbs. This dish is sure to be a hit with your family and friends, and it is also a great way to use up leftover chicken thighs. Whether you are looking for a quick and easy weeknight meal or a more elegant dish for a special occasion, oven roasted balsamic chicken thighs are a great choice. So if you are ready to experience a flavor explosion, let's dive right into the simple yet delicious recipe for oven roasted balsamic chicken thighs!

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED CHICKEN WITH BALSAMIC VINAIGRETTE



Roasted Chicken with Balsamic Vinaigrette image

Provided by Giada De Laurentiis

Categories     main-dish

Time 3h15m

Yield 6 servings

Number Of Ingredients 10

1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons olive oil
Salt and freshly ground black pepper
1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley leaves

Steps:

  • Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
  • Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.

BAKED BALSAMIC CHICKEN



Baked Balsamic Chicken image

Recipe video above! No marinating required, just mix together a simple sauce, pour it over the chicken and bake. You will be amazed how incredible it tastes - and how sticky they are! PS If using the recipe scaler (hover over Servings), please read notes.

Provided by Nagi

Categories     Dinner

Time 55m

Number Of Ingredients 6

1 kg / 2 lb chicken thighs (5 pieces, bone in, skin on), or drumsticks or wings (any combination) (Note 1)
1/4 cup (65 ml) balsamic vinegar
2 1/2 tbsp / 50 ml soy sauce (, all purpose or light (not dark soy sauce))
1/4 cup (85 g / 65 ml) honey
1/4 cup (45g) brown sugar (, loosely packed (Note 2))
2 garlic cloves, minced ((or 1 1/2 tsp garlic paste from jar))

Steps:

  • Preheat oven to 180C/350F.
  • Line a baking dish with foil and baking / parchment paper.
  • Mix together Sauce in a bowl.
  • Place chicken in baking dish, skin side down for thighs and wings. Make sure the pan is big enough so the chicken is squished up next to each other (sauce may not reduce enough), but not so large that there is more than 4"/10 cm between every piece of chicken (sauce may reduce too much).
  • Pour over Sauce. Bake 30 minutes. Turn chicken over, spoon over sauce.
  • Bake 20 minutes or until chicken is cooked through. The Sauce should have thickened.
  • Stand for 5 minutes, then spoon Sauce over chicken and serve.

Nutrition Facts : ServingSize 255 g, Calories 475 kcal

BALSAMIC ROASTED CHICKEN THIGHS WITH ROOT VEGETABLES



Balsamic Roasted Chicken Thighs with Root Vegetables image

I will always remember the way my grandmother's house smelled when she made these balsamic chicken thighs every Sunday. Ever since she gave me the recipe, the heartwarming flavors always take me back to my childhood. - Erin Chilcoat, Central Islip, New York

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 12

4 tablespoons olive oil, divided
3 tablespoons stone-ground mustard
2 tablespoons balsamic vinaigrette
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground pepper, divided
6 bone-in chicken thighs (about 2-1/4 pounds)
4 medium parsnips, peeled and cut into 1/2-inch pieces
1 medium sweet potato, peeled and cut into 1/2-inch pieces
4 shallots, chopped
1/4 teaspoon caraway seeds
4 tablespoons minced fresh parsley, divided
3 bacon strips, cooked and crumbled, divided

Steps:

  • In a bowl, whisk 3 tablespoons oil, mustard, vinaigrette and 1/2 teaspoon each salt and pepper until blended. Add chicken, turning to coat. Refrigerate, covered, 6 hours or overnight., Preheat oven to 425°. Place chicken, skin side up, on half of a greased 15x10x1-in. baking pan. Place parsnips and sweet potato in a large bowl; add shallots, caraway seeds and the remaining oil, salt and pepper and toss to combine. Arrange in a single layer on remaining half of pan., Roast chicken and vegetables 20 minutes. Stir vegetables; roast chicken and vegetables until a thermometer inserted in chicken reads 170°-175° and vegetables are tender, 15-20 minutes longer., Transfer vegetables to a bowl; toss with 2 tablespoons parsley and half of the bacon. Serve chicken with vegetables; sprinkle chicken with the remaining parsley and bacon.

Nutrition Facts : Calories 480 calories, Fat 27g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 604mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 5g fiber), Protein 27g protein.

BALSAMIC ROASTED CHICKEN THIGHS



Balsamic Roasted Chicken Thighs image

Make and share this Balsamic Roasted Chicken Thighs recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken Thigh & Leg

Time 55m

Yield 6 serving(s)

Number Of Ingredients 6

6 chicken thighs, with bone and skin
1/2 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
2 garlic cloves, pressed
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cooking Day: mix oil, vinegar, garlic, salt, and pepper in a small bowl.
  • Transfer marinade to a large freezer bag.
  • Add chicken to bag, turning to coat thoroughly; remove as much air as possible, and seal bag.
  • Take a cake pan, or another pan with sides and lay bag flat; place pan in the freezer and flash freeze.
  • Once flash frozen, remove bag from pan and place bag inside freezer.
  • Serving Day: defrost meal--place in the refrigerator with a pan, plate, or bowl underneath to catch the extra moisture (or leaks) from defrosting; thaw chicken completely.
  • Place chicken, skin side up and well coated with marinade, into rimmed baking pan or dish.
  • Roast, uncovered in a 350° oven until brown and cooked through, about 35-40 minutes.
  • *Chicken may also be grilled over med-hot coals until cooked through, turning once.
  • Per serving--225 calories, 20.1 g fat, 0 g fiber.

BALSAMIC CHICKEN THIGHS



Balsamic Chicken Thighs image

This is a quick and easy recipe that never fails to please even my picky DDs. Since chicken thighs are usually inexpensive it makes a economical meal. I like to serve these with some type of rice side dish and a green salad.

Provided by mickie49

Categories     Chicken Thigh & Leg

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 5

2 lbs skinless chicken thighs
salt and pepper, to taste
1/4 cup chopped shallot
1/4 cup balsamic vinegar
cooking spray

Steps:

  • Spray large frying pan, preheat.
  • Rinse and pat dry thighs.
  • Season with salt and pepper.
  • Brown well on all sides.
  • Cover, reduce heat to medium and cook for approximately 25 minutes,or'til thighs are done depending on size.
  • Add shallots,cook for 2-3 minutes,until they soften.
  • Stir in balsamic vinegar, cook for about 1 more minute,turn chicken to coat thoroughly.
  • Spoon sauce over thighs to serve.

BAKED BALSAMIC CHICKEN THIGHS (5 MIN PREP!)



Baked Balsamic Chicken Thighs (5 Min Prep!) image

These EASY baked balsamic chicken thighs (complete with simple balsamic chicken marinade) make a flavorful weeknight dinner. Just 5 minute prep time!

Provided by Maya Krampf

Categories     Main Course

Time 23m

Number Of Ingredients 8

12 medium Boneless skinless chicken thighs ((~3 lb))
1/4 cup Olive oil
1/4 cup Balsamic vinegar
6 cloves Garlic ((minced))
1 tsp Italian seasoning
1 tsp Sea salt
1/4 tsp Black pepper
Balsamic glaze ((optional))

Steps:

  • In a large bowl, whisk together the olive oil, balsamic vinegar, minced garlic, Italian seasoning, salt and pepper. Add the chicken and move around to coat in marinade.
  • Refrigerate chicken in the marinade for at least 1 hour, up to 2 days, ideally turning the chicken to coat in marinade halfway through.
  • Preheat the oven to 425 degrees F (218 degrees C). Line one extra-large or two small baking sheets with parchment paper.
  • Arrange the chicken in a single layer on the lined baking sheet(s), mostly without touching each other. Bake for 18-20 minutes, until chicken is cooked through (165 degrees F measured using an instant read thermometer).
  • Allow chicken to rest for 5 minutes before eating. If desired, drizzle with balsamic glaze to serve.

Nutrition Facts : Calories 364 kcal, Carbohydrate 3.1 g, Protein 43.8 g, Fat 18.3 g, SaturatedFat 3.6 g, Cholesterol 214.7 mg, Sodium 591.9 mg, Fiber 0.2 g, Sugar 1.6 g, ServingSize 1 serving

BALSAMIC GLAZED CHICKEN



Balsamic Glazed Chicken image

Looking for baked chicken recipes? This Balsamic Glazed Chicken from Delish.com is killer.

Categories     balsamic chicken     balsamic glazed chicken     balsamic chicken thighs     easy chicken thighs     chicken thigh recipes     chicken and potatoes     rosemary potatoes     rosemary chicken and potatoes

Time 55m

Yield 4

Number Of Ingredients 10

1/2 c. balsamic vinegar
2 tbsp. honey
1 1/2 tbsp. whole-grain mustard
3 cloves garlic, minced
Kosher salt
Freshly ground black pepper
4 bone-in, skin-on chicken thighs
2 c. baby red potatoes, halved (quartered if large)
2 tbsp. sprigs fresh rosemary, plus 1 tbsp. chopped
2 tbsp. extra-virgin olive oil, divided

Steps:

  • Preheat oven to 425°. In a large bowl, combine balsamic vinegar, honey, mustard, andgarlic and season with salt and pepper. Whisk until combined. Add chicken thighs and toss until fully coated. Transfer to the fridge to marinate, at least 20 minutes and up to 1 hour.
  • Meanwhile, prep potatoes: In a medium bowl, add potatoes and chopped rosemary and season with salt and pepper. Add 1 tablespoon oil and toss until combined. Set aside.
  • In a large ovenproof skillet over medium-high heat, heat remaining tablespoon oil. Add chicken and sear, skin side down, 2 minutes, then flip and sear 2 minutes more. Add potatoes, nestling them between chicken, and top with rosemary sprigs.
  • Transfer to the oven and bake until potatoes are tender and chicken is cooked through, 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking potatoes until tender.)
  • Serve chicken and potatoes with pan drippings.

HONEY-BALSAMIC CHICKEN



Honey-Balsamic Chicken image

Short on ingredients, this marinated chicken bakes up tender and flavorful. It's good enough for company. Serve with rice and salad to complete the meal.

Provided by BAGRUBA

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 2h45m

Yield 6

Number Of Ingredients 7

¼ cup balsamic vinegar
¼ cup olive oil
¼ cup honey
½ teaspoon dried thyme
½ teaspoon dried rosemary
2 pounds bone-in chicken thighs, or more to taste
salt and pepper to taste

Steps:

  • Beat balsamic vinegar, olive oil, honey, thyme, and rosemary together in a bowl until smooth; pour marinade into a resealable plastic bag.
  • Season chicken thighs with salt and black pepper; add to marinade in plastic bag. Squeeze bag to remove air and seal. Marinate chicken in refrigerator for 2 to 8 hours.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Pour chicken and marinade into a baking dish.
  • Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 379.9 calories, Carbohydrate 13.3 g, Cholesterol 94.2 mg, Fat 24.7 g, Fiber 0.1 g, Protein 25.5 g, SaturatedFat 5.6 g, Sodium 114.4 mg, Sugar 13.1 g

BALSAMIC CHICKEN THIGHS



Balsamic Chicken Thighs image

For an easy weeknight meal or a casual weekend get together, Balsamic Chicken Thighs are always a welcome sight at the table. Marinated in balsamic vinegar, honey with fresh herbs and garlic, this chicken is tender, juicy, tangy, and sweet.

Provided by Donya Mullins

Categories     Main Course

Time 2h20m

Number Of Ingredients 10

2 - 21/2 pounds boneless, skinless chicken thighs
1/2 cup balsamic vinegar
1 tablespoon honey
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 sprig fresh rosemary (substitute 1/4 teaspoon of dried if fresh is not available)
2 sprigs fresh thyme (substitute 1/4 teaspoon of dried if fresh is not available)
2 cloves garlic, minced
2 green onion, thinly sliced - optional

Steps:

  • In a small bowl, mix together balsamic vinegar, olive oil, honey, salt, pepper, and garlic. Add chicken to a glass container or zip-top bag. Pour marinade over chicken. Add the fresh herbs. Cover container and place in fridge to marinate 15 minutes or up to 2 hours.
  • Remove chicken from the fridge. Heat grill to medium-high heat, about 450 degrees. Clean and oil grates. Place chicken on the grill and cook for 5-6 minutes then flip. Cook the chicken an additional 5-6 minutes until done. Internal temperature should reach 165 degrees.
  • *** You can substitute bone-in, skin-on chicken. Cooking time will need to be increased, cooking for approximately 10 minutes per side. The chicken will be done when the internal temperature reaches 165 degrees.
  • Remove chicken from grill and let rest for 5 minutes. Drizzle with balsamic glaze.
  • Sprinkle with sliced green onion if desired.

ROASTED BALSAMIC CHICKEN WITH BABY TOMATOES



Roasted Balsamic Chicken with Baby Tomatoes image

I love this recipe. It's great paired with salad and/or brown basmati rice. So Paleo. So delicious!

Provided by KissRiss

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 4h50m

Yield 4

Number Of Ingredients 8

½ cup balsamic vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard, or more to taste
1 clove garlic, or more to taste, minced
salt and freshly ground pepper to taste
4 large skinless, boneless chicken breast halves
1 pint cherry tomatoes, halved
1 lemon, zested and juiced

Steps:

  • Mix balsamic vinegar, olive oil, mustard, and garlic together in an oven-safe baking dish; season with salt and pepper. Place the chicken breasts in the vinegar mixture.
  • Marinate chicken in the refrigerator for at least 4 hours.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Roast chicken in the preheated oven for about 30 minutes. Add tomatoes to the baking dish and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Sprinkle lemon zest and drizzle lemon juice over the chicken.

Nutrition Facts : Calories 322.7 calories, Carbohydrate 9.8 g, Cholesterol 129.2 mg, Fat 9.1 g, Fiber 0.9 g, Protein 48 g, SaturatedFat 2 g, Sodium 259.6 mg, Sugar 4.6 g

Tips:

  • Use high-quality, bone-in, skin-on chicken thighs. The bone and skin help the chicken stay moist and flavorful during roasting.
  • Pat the chicken thighs dry before roasting. This will help the skin crisp up.
  • Season the chicken thighs generously with salt and pepper. You can also add other spices, such as paprika, garlic powder, or onion powder, if desired.
  • Roast the chicken thighs at a high temperature (425 degrees Fahrenheit) for 20-25 minutes, or until the skin is crispy and the chicken is cooked through.
  • Baste the chicken thighs with the balsamic vinegar mixture every 10 minutes or so during roasting. This will help the chicken stay moist and flavorful.
  • Let the chicken thighs rest for a few minutes before serving. This will allow the juices to redistribute throughout the chicken.

Conclusion:

Oven-roasted balsamic chicken thighs are a delicious and easy-to-make dish that is perfect for any occasion. The chicken is juicy and flavorful, with a crispy skin and a tangy balsamic glaze. Serve the chicken thighs with roasted vegetables, mashed potatoes, or rice.

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