Honey, balsamic, and strawberries combine to make a perfectly sweet and savory supper.
Strawberry-Balsamic Roasted Chicken
Makes 5 servings
Ingredients
- 2 tablespoons vegetable oil
- 5 bone-in skin-on chicken thighs
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- ¼ cup balsamic vinegar
- 2 tablespoons honey
- ¼ teaspoon garlic powder
- ½ red onion, sliced
- 2 cups halved fresh strawberries
- ¼ cup packed fresh basil leaves, chopped
Instructions
- Preheat oven to 400°.
- In a 12-inch enamel-coated cast-iron braiser, place oil; swirl to coat. Sprinkle chicken with salt and pepper. Place chicken in pan, skin side down. Place pan over medium-high heat; cook, without disturbing, until chicken easily releases from pan and skin is golden brown, about 10 minutes. Carefully turn chicken, and cook until browned, about 5 minutes more. Remove chicken, and drain pan.
- Add vinegar, honey, and garlic powder to pan; simmer over medium heat, scraping browned bits from bottom of pan, until slightly thickened, about 1 minute. Return chicken to pan, and coat in vinegar mixture. Place chicken skin side up, and remove from heat. Arrange onion and strawberries around chicken.
- Bake until a meat thermometer inserted in thickest portion of chicken registers 165°, 25 to 30 minutes. Sprinkle with basil before serving.
