Description
Tender chicken thighs and drumsticks glazed with a sweet‑tangy honey balsamic sauce, baked until caramelized.
Ingredients
- ⅓ cup honey
- 1 tablespoon balsamic vinegar
- 2 teaspoons dried thyme
- Salt and pepper, to taste
- 3 pounds chicken thighs and drumsticks (skin‑on preferred, but skinless also works)
Instructions
- Preheat oven to 475 °F (≈ 246 °C).
- Line a large, rimmed baking sheet with foil or parchment paper.
- Arrange the chicken pieces on the baking sheet, then season them with salt and pepper, rubbing it in evenly.
- In a small bowl or measuring cup, whisk together honey, balsamic vinegar, and thyme.
- Drizzle a small amount of the glaze over each chicken piece and use a brush to coat them.
- Roast the chicken for 20 to 25 minutes, brushing on glaze two more times during roasting.
- Once cooked through, remove from oven and serve immediately (you can spoon any pan juices over the chicken before serving).
Notes
- Line the baking sheet with foil or parchment for easier cleanup.
- Reserve about 1 tablespoon of glaze to drizzle over the chicken after baking.
- If the skin browns too quickly, tent with foil to prevent burning.
- You may substitute chicken breasts if preferred, though thighs/drumsticks stay juicier.
Nutrition
- Calories: 490 kcal
- Sodium: 159 mg
- Fat: 34 g
- Saturated Fat: 9 g
- Protein: 42 g
- Cholesterol: 170 mg
