Ingredients :
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons whole grain mustard
- 3 cloves garlic minced
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 4 bone-in, skin-on chicken thighs
- 1 pint grape tomatoes or cherry tomatoes
- 2 sprigs rosemary broken in half
Directions :
- Preheat oven to 425 degrees. In a large bowl, whisk together balsamic vinegar, honey, mustard, garlic, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper).
- Add chicken and toss to coat. Marinate at room temperature for 20 minutes or in the refrigerator for up to 1 hour. Remove from marinade (reserve marinade) and pat chicken dry with paper towels.
- In a 12-inch oven-safe skillet over medium-high heat, heat oil until shimmering. Add chicken in a single layer, skin-side down. Cook until browned, about 2 to 3 minutes.
- Flip chicken and add tomatoes. Cook until tomatoes have started to pop release their juices, about 5 minutes. Add reserved marinade and rosemary sprigs. Bring to boil, then transfer uncovered to the oven.
- Bake until the chicken reaches 165 degrees on an instant-read thermometer, about 20 minutes. Remove from oven and discard rosemary stems.
