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Avocado Oil Classic Balsamic Vinaigrette
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Balsamic Chicken and Roasted Tomatoes
Juicy, golden-brown chicken thighs are marinated in BRIANNAS Avocado Oil Classic Balsamic Vinaigrette with honey, mustard, and garlic, then seared to perfection. Fresh cherry tomatoes and fragrant rosemary infuse the dish with bright, savory flavor as it roasts in the oven. This one-pan meal delivers a beautiful balance of sweet, tangy, and herby notes.
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Ingredients
2 tbsp
2 tbsp
3
to taste
2 tbsp
4
1 pint
2 sprigs
1/2 cup
honey
whole grain mustard
cloves of minced garlic
salt and pepper
olive oil
bone-in, skin on chicken thighs
grape tomatoes
of rosemary
of BRIANNAS Avocado Oil Classic Balsamic Vinaigrette
Avocado Oil Classic Balsamic Vinaigrette
Directions
Step 1
Preheat oven to 425
Step 2
In a large bowl, whisk together BRIANNAS Avocado Oil Classic Balsamic Vinaigrette, honey, mustard, and garlic. Add salt and pepper to taste.
Step 3
Add chicken and toss to coat. Marinate at room temperature for 20 minutes or in the fridge for up to 1 hour. Remove from marinade (reserve marinade) and pat chicken dry with paper towels.
Step 4
In an oven safe skillet over medium-high heat, heat oil until shimmering.
Step 5
Add chicken in a single layer, skin-side down. Cook until browned, about 2-3 minutes.
Step 6
Flip chicken and add tomatoes. Cook until tomatoes begin to pop and release their juices, about 5 minutes.
Step 7
Add reserved marinade and rosemary sprigs to chicken. Bring to boil, then transfer uncovered to the oven.
Step 8
Bake until chicken reaches 165 degrees. Remove rosemary stems. Place chicken on serving platter.
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