Bone-in, skin-on chicken thighs roast until the skin is deeply caramelized and the meat stays juicy. A glossy balsamic-mustard glaze adds bright acidity and a touch of sweet tang that clings to every bite. Charred broccolini provides smoky, crisp-tender stems that cut through the rich chicken flavors. Serve straight from the oven for an easy weeknight dinner or a casual weekend supper with crusty bread.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 1½–2 lb total)
- 12 oz broccolini, trimmed
- 2 tbsp olive oil, divided
- Salt and freshly ground black pepper
- 3 garlic cloves, minced
- 1/4 cup balsamic vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey (or maple syrup)
- 1/2 tsp red pepper flakes (optional)
- 1 lemon, halved (for finishing)
- 4 small sprigs fresh thyme or 1 tsp dried thyme
Instructions
- Preheat oven to 425°F. Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
- Heat 1 tbsp olive oil in a large ovenproof skillet over medium-high heat until shimmering. Place chicken skin-side down and sear without moving for 6–8 minutes, until skin is deeply golden and crisp.
- Flip the thighs and cook 1 minute on the meat side. Transfer chicken briefly to a plate and reduce heat to medium.
- Add remaining 1 tbsp olive oil to the skillet and sauté the minced garlic 30 seconds until fragrant. Pour in balsamic vinegar, Dijon, honey, and red pepper flakes; stir and simmer 1–2 minutes to thicken slightly into a glaze.
- Return the chicken to the pan, skin-side up, spooning a little glaze over each thigh. Scatter thyme around the pan.
- Roast in the oven 12 minutes. While the chicken roasts, toss broccolini with a pinch of salt, pepper, and a drizzle of oil.
- Remove the skillet from the oven, nestle broccolini alongside the chicken, and return to the oven for another 8–10 minutes, until an instant-read thermometer in the thickest part of the thighs reads 165°F and broccolini stems are tender-crisp with charred tips.
- Transfer chicken and broccolini to a serving platter and let the chicken rest 5 minutes. Spoon any pan glaze over the chicken, squeeze lemon halves over everything, and finish with an extra grind of black pepper.
Tips or Variations
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- For a crispier finish, broil the pan for 1–2 minutes after roasting—watch closely to avoid burning.
- Swap broccolini for asparagus or green beans; adjust roast time for thinner vegetables.
- Add halved cherry tomatoes in the last 6 minutes of roasting for a juicy, roasted contrast.