Rich, glossy, and completely delicious, my Balsamic Chicken and Potatoes is a dish that’s loaded with comfort in every bite. The chicken is marinated, braised until tender, and finished in the oven with potatoes yielding a sticky, slightly sweet dish that’s perfect for cool evenings.
This post may contain affiliate links. Our disclosure policy.
Filipino Inspired Chicken
My braised balsamic chicken and potatoes was born out of my craving for Filipino chicken adobo. I didn’t have any of the datu puti vinegar that’s traditionally used for that recipe, so I improvised and used balsamic vinegar instead.
Since I love the combination of balsamic and rosemary (I use them both in my Tuscan style oven ribs), I added rosemary as well yielding a dish that fuses Italian and Asian flavors and is truly delectable.
Since the balsamic braised chicken and potatoes are so rich, I like to serve this with a simple green side. Italian broccoli, roasted broccoli, or garlic sauteed spinach are all excellent choices.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Chicken. I’m using bone-in, skin-on chicken thighs. You can also use boneless skinless thighs or a mix of thighs, legs, and wings.
- Potatoes. I’m using Yukon golds. I find these waxier potatoes work well in dishes like this one and my Greek lemon chicken and potatoes.
- Vinegar. I’m using balsamic vinegar which can run the gamut, price-wise. I find an inexpensive balsamic vinegar works well here. Save the fancy balsamic for drizzling on salads.
- Soy sauce. Use low-sodium soy sauce.
- Chicken stock. Homemade chicken stock is best, but no-sodium or low-sodium storebought works fine too.
- Rosemary. Fresh rosemary sprigs give great flavor and pairs so well with the balsamic.
See the recipe card for full information on ingredients and quantities.
Want To Save This Recipe?
Enter your email and we'll send it to you. Plus, get great new recipes from us every week!
How to make balsamic chicken and potatoes
Each number corresponds to the numbered written steps below.
- In a large Dutch oven or non-reactive pot, place the chicken, balsamic vinegar, soy sauce, chicken stock, rosemary, and black pepper and place in the fridge for at least 6 hours, but preferably overnight. Remove the pot from the fridge 1 hour prior to cooking.
- Preheat the oven to 450°F and toss the potatoes with 3 tablespoons of olive oil, salt, and pepper. Place them in a large baking dish and roast in the oven until almost fork tender.
- While the potatoes are roasting, place the pot of chiken and marinade onto a burner and bring to a boil. Once boiling, reduce the heat to low and simmer for 45 minutes, then remove the chicken chicken thighs and transfer to a plate while saving the braising liquid. Discard the rosemary sprigs.
- Heat a large pan to medium heat with the remaining olive oil and add the onion along with a pinch of salt. Cook until soft, then add the garlic and cook for another 2-3 minutes or until golden.
- Push the onion and garlic to the side of the pan and add the chicken, skin side down, and sear for a few minutes or until the skin turns brown.
- Turn the chicken skin side up and add the reamining braising liquid and turn the heat to high. Boil until the sauce reduces by about half and coats the chicken. Turn the heat off.
- Place the chicken on top of the potatoes. The sauce can be degreased by spooning some of the fat that rises to the top or by using a couple of paper towels to absorb the top layer of fat. Pour the sauce all over the chicken and potatoes.
- Place the pan in the oven and cook for another 10-15 minutes or until the potatoes are fork tender. Taste test and season with salt and pepper, if needed.
Top tip
Go easy when salting the potatoes and in this dish in general. Bear in mind that even with low-sodium soy sauce, it can be on the saltier side. Your best bet is to taste test right before serving and then add salt only if needed.
More amazing chicken recipes
If you love this balsamic chicken and potatoes, give these other recipes a try.
If you’ve enjoyed this Balsamic Chicken and Potatoes recipe, give it a 5-star rating.
Watch us on YouTube, follow along on our Facebook Page, and become a Patreon member to receive access to exclusive full-meal videos and content.
Braised Balsamic Chicken and Potatoes
Ingredients
For the marinade
- 8 chicken thighs trimmed of overhanging fat
- 1/2 cup balsamic vinegar
- 5 tablespoons low-sodium soy sauce
- 1 1/4 cups low-sodium chicken stock
- 3 sprigs rosemary
- 1 teaspoon coarse black pepepr
Remaining ingredients
- 5 tablespoons olive oil divided
- 2 pounds Yukon gold potatoes cut into 1 1/2" chunks
- 1 large onion diced
- 12 cloves garlic chopped
- 2 tablespoons tomato paste
- salt and pepper to taste
Want To Save This Recipe?
Enter your email and we’ll send it to you. Plus, get great new recipes from us every week!
Instructions
- Place the chicken, balsamic vinegar, soy sauce, chicken stock, rosemary, and black pepper into a Dutch oven or non-reactive pot and marinade in the fridge for at least 6 hours but ideally overnight. Remove the pot from the fridge 1 hour prior to cooking.
- Preheat oven to 450°F. Toss the potatoes with 3 tablespoons olive oil, and salt and pepper to taste. Place the potatoes in a large baking dish and roast in the oven until almost fork tender, about 30 minutes.
- While the potatoes are roasting, place the pot of chicken and marinade onto a burner and bring to a boil. Once boiling, turn the heat to low and simmer for 45 minutes.
- Carefully remove the chicken thighs onto a plate, saving the residual braising liquid. The rosemary can be discarded.
- Heat a large pan to medium heat with the remaining olive oil and add the onion along with a pinch of salt. Cook until soft then add the garlic and continue to cook for another 2-3 minutes or until golden.
- Push the onion and garlic to the side of the pan and add the chicken skin side down and sear for a few minutes or until the skin begins to brown. Turn the chicken skin side up, and add the remaining braising liquid and turn the heat to high. Boil until the sauce reduces by about half and coats the chicken then turn off the heat.
- Place the chicken on top of the potatoes. The sauce can be degreased by spooning some of the fat that rises to the top or by using a couple of paper towels to absorb the top layer of fat. Pour the sauce all over the potatoes. Return to the oven and cook for another 10-15 minutes or until the potatoes are fork tender. Taste test and season with salt and pepper if required. Enjoy!
Notes
- Chicken. This recipe can be made with a mix of chicken thighs, legs, and wings or with all boneless skinless chicken thighs.
- Soy sauce. Even with using low sodium soy sauce, it’s best to go easy with the salt for the potatoes. Taste testing before serving is the best time to add more salt if needed.
- Degreasing excess fat. After the sauce has been thickened, some of the top layer of fat can be removed if you like. This can be done by spooning the top layer of fat out or by using a few clean paper towels. Simply lay the paper towels on top and the fat will cling to the paper and can be discarded. Boneless skinless thighs will have less fat than whole chicken thighs, legs, and wings.
- Leftovers. Balsamic chicken and potatoes can be saved in the fridge for up to 3 days and can be reheated in the microwave or oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Follow Me
The Sip and Feast Cookbook
- 100+ recipes
- Essential tools and ingredients
- Entertaining ides
- Stunning photography
