Oven Roasted Chicken with Blueberry Fig Balsamic
Celebrate summer with oven roasted chicken & blueberry balsamic! A delicious and savory way to enjoy summer's sweet blueberries.
Servings: 0
Ingredients
For the chicken:
- 8 chicken thighs (bone-in, skin on)
- Olive oil
- Kosher salt
- freshly ground pepper
- Herbs, roughly chopped (optional)
For the Blueberry Balsamic:
- 2 tbsp butter
- 2 tbsp honey
- 2 cups fresh blueberries
- 1/2 cup quality fig balsamic recommended: Seasons brand
- Kosher salt
- freshly ground black pepper
Instructions
- Preheat the oven to 425 F. (218 C). Lightly grease a baking sheet (with deep sides) or a cast iron skillet with olive oil. Pat the chicken dry with a paper towel and arrange evenly on the baking sheet or skillet. Brush the chicken lightly with olive oil. Season with salt, pepper, and fresh herbs (if using).
- Bake for 35-45 minutes, or until the skin is crisp and the juices run clear. While the chicken bakes, prepare the glaze.
- Add the butter, honey and blueberries to a medium saucepan. Lightly season with a pinch of salt and fresh pepper. Add the fig balsamic and stir well to combine. Bring the contents to a boil. Cook until reduced by half, about 10-12 minutes, lowering the heat a bit if necessary.*
Notes
*Note that the quality and age of the balsamic will determine the cook time – a thin, lighter consistency balsamic might need to cook for longer. The sauce will thicken up significantly as it cools, so be mindful to not overcook.
Pairs well with chicken, pork chops, or spooned over crostini or fresh fruit – get creative!