Hazelnut Balsamic Sheet Pan Chicken

Name: Hazelnut Balsamic Sheet Pan Chicken
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4

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This dinner party-worthy recipe couldn’t be easier to whip up. Between the rich and nutty flavor of hazelnut with balsamic and herbs, this chicken has an elevated flavor that keeps you coming back for more. Marinate the chicken for at least 2 hours, and up to overnight for maximum flavor.

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

50 minutes

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Ingredients

For The Marinade:

3 tablespoons honey
2 tablespoons hazelnut oil

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2 tablespoons balsamic vinegar

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1 teaspoon dried sage

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2 teaspoons kosher salt
1 5-pound whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)

For Cooking

3 to 4 large Yukon Gold potatoes (roughly 1 and ½ pounds), diced into 1” pieces
1 large fennel, halved and sliced
1 cup smashed cerignola olives

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1 teaspoon kosher salt
1 tablespoon olive oil

Instructions

In a large resealable bag or tupperware, combine the honey, hazelnut oil, balsamic vinegar, dried sage and 1 teaspoon salt. Add the chicken thighs to the marinade. Seal the bag and massage the chicken with the marinade to coat well. Marinate in the refrigerator for at least 2 hours, or overnight for maximum flavor.
Preheat the oven to 400 degrees F. Remove the chicken from the refrigerator 30 minutes before cooking. Line a sheet pan with parchment paper.
Add the potatoes, fennel, and cerignola olives to the bottom of the sheet pan. Drizzle with the olive oil and season with the 1 teaspoon salt. Toss well to coat. Spread the vegetables evenly over the bottom of the pan. Place the chicken pieces on top of the vegetables, and drizzle the remaining marinade over the whole sheet pan.
Bake for 50 minutes in the lower half of the oven. The chicken should be golden brown and cooked to 165 degrees F. Remove from the oven and allow to rest for 10 minutes, then arrange on a platter and serve.

Nutrition

Nutrition Serving Size: 4
per serving: Calories; 489

Amount/Serving % Daily Value

Carbs: 75 grams
Protein: 11 grams
Fat: 17 grams
Saturated Fat: 3 grams
Cholestrol: 17 milligrams
Sodium: 1023 milligrams
Fiber: 9 grams
Sugar: 18 grams

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2 comments

The Giadzy Kitchen - May 08

Hi @Ellyn! Either! You can do a whole chicken cut op, or the same amount of bone-in thighs. Totally depends on your preference!
Ellyn Ruhlmann - May 08

The ingredients say a whole cut-up chicken, but the directions just say thighs. Which is it?