Because I’ve been so lax in menu planning recently, I’ve also been lax in grocery shopping. Our fridge and pantry is sad sad sad. I should take a picture and show you guys. But we do still have a little bit of chicken in the freezer so I pulled out a few thighs the other day and headed to my Pinterest boards. I found this recipe that I pinned a few months ago, and it turned out really well. The chicken was great, but the rice was my favorite part. Yum!
Honey-Balsamic Chicken Thighs
From Join Us, Pull Up a Chair
- 4 bone-in, skin-on chicken thighs
- 2 Tbsp olive oil
- 1/4 cup honey
- 2 Tbsp balsamic vinegar
- 1 tsp minced garlic
- salt and pepper
- Preheat oven to 375 degrees.
- With skin sides up, put chicken in a small roasting pan (I used an 8×8 glass casserole dish). Season with salt and pepper.
- Bake the thighs until the skin is crispy and the juices run clear, about 40 minutes.
- While the chicken is cooking, combine the olive oil, honey, balsamic and garlic in a small saucepan. Bring to a simmer over medium heat and stir occasionally until the sauce is slightly thickened. Remove from heat and season with salt and pepper.
- Allow to cool for 5 minutes and then pour over each thigh.
- 2 bags boil-in-bag brown rice
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- Prepare rice as directed on the package. (I like to use chicken stock instead of water to give the rice more flavor.)
- After rice is finished, stir in cranberries and chopped pecans. Season with salt and pepper to taste.
Prep ahead tips: Make the glaze and Cranberry Rice the night before.
You can find this recipe and many more at these parties.