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.
Servings
4
Prep Time
15 minutes
Cook Time
50 minutes
Ingredients
-
3 tablespoons honey
-
2 tablespoons hazelnut oil
-
2 tablespoons balsamic vinegar
- 1 teaspoon dried sage
- 2 teaspoons kosher salt
- 1 5-pound whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
- 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
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
For The Marinade:
For Cooking
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
- Nutrition Serving Size
- 4
- per serving
- Calories
- 489
- 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
Let’s Cook
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Balsamic Vinegar of Modena IGP 'Gold Series'
- Discount Price Member
- $45.00
- Regular Price / Regular
- $48.50
- Unit Price
- /per
Balsamic Vinegar of Modena IGP 'Gold Series'
- Discount Price Member
- $45.00
- Regular Price / Regular
- $48.50
- Unit Price
- /per
6 comments
I made the Hazelnut Balsamic Chicken tonight. It was good. I used chicken thighs and it seemed to be greasy/oily although I only used what was called for in the recipe.
It looks so delish! Thanks for trying the recipe! You could trim excess skin or fat next time to lighten it up. Glad you enjoyed it overall! 🌟🍴
I want to try this, but I have russet potatoes, is that okay? Also, would white basalmic vinegar work instead of the regular basalmic?
Ciao Connie! Russet potatoes will work perfectly—just cut them into smaller pieces so they cook evenly! As for white balsamic, it will work too, but it’ll be a bit milder & less tangy than regular balsamic. Let us know how it turns out!
Hi @Ellyn! Either! You can do a whole chicken cut op, or the same amount of bone-in thighs. Totally depends on your preference!
The ingredients say a whole cut-up chicken, but the directions just say thighs. Which is it?