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
  1. Preheat oven to 400°.
  2. 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.
  3. 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.
  4. Bake until a meat thermometer inserted in thickest portion of chicken registers 165°, 25 to 30 minutes. Sprinkle with basil before serving.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/strawberry-balsamic-roasted-chicken/