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Balsamic Chicken Thighs with Honey Balsamic Glaze

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Balsamic Chicken Thighs with Honey Balsamic Glaze uses a slow roasting method
that creates a crispy skin and perfectly cooked chicken any night of the week!

Oven Roasted Balsamic Chicken

Balsamic Chicken Thighs with Honey Balsamic Glaze are what Fall meals are made of. Crispy exterior, juicy interior, a rich sweet and tangy glaze to pour-over. These rich autumn flavors will help coax the beloved season into the air while gathering your people around the table.

Oven Roasted Chicken Thighs with GravyIf you’re new around Sweetpea, I just discovered chicken thighs. And it’s a whole new world. You can read all about that story, in this post… So, now, I’m a firm believer in the juicy power of a chicken thigh, and this was my first go at cooking bone-in, skin-on chicken thighs.  

Chicken Thighs with Honey Balsamic Glaze

Balsamic Chicken Thighs with Honey Balsamic Glaze begin with a simple marinade, a pat-pat dry, and slowly roasting in the oven. It’s definitely an autumn meal that you have to try!


  • Italian Seasoning
  • Salt & Pepper
  • Balsamic Vinegar
  • Honey
  • Butter


Usually, this is done with large cuts of meat that need a long time to cook. Pulled pork, chicken, beef, etc. The longer and slower the meat is roasted the more tender it becomes. 

However, with this recipe, we render the fat of the skin slowly so it crisps up nicely. 

Chicken and Balsamic Gravy

Chicken thighs are extremely hard to overcook, thanks to their dark meat that is extra juicy. But, when cooking the skin-on version, you have to be careful not to burn the skin. Which is why slow-roasting is a great option for Balsamic Chicken Thighs with Honey Balsamic Glaze. 

Balsamic Honey Glazed Chicken Thighs


After the chicken thighs have marinaded, you’ll want to pat the entire chicken thigh dry with a paper towel. Make sure the skin especially is dry. Place chicken thighs skin-side down in a cast-iron skillet, and place in a COLD oven. Turn oven to 350 degrees. Roast skin-side down for 20 minutes, then remove from oven and flip the chicken thighs over, so they’re skin-side up. Crank your oven up to 400 degrees, and let the skin get nice and crispy. 

Balsamic Chicken Thighs Recipe


The best part about this balsamic chicken with honey glaze is it roasts at a ‘normal’ temperature, so you can make other dishes at the same time. 

One of my biggest entertaining tips is to choose menu items that you can prep as much ahead of time as possible, and if you need to use the oven with multiple things, choose recipes that bake at the same temperature.

Gravy poured on chicken thighs

You’ll end up with a lot of juices in the pan from roasting the chicken – it’s easy to make a gravy or glaze from these to pour over the chicken when you go to serve. 

Just add a couple of tablespoons of honey and bring to a high boil so it thickens. Then, with the heat off, stir in a few tablespoons of butter for shine and gloss. 

Chicken Thighs with Gravy over top


Bite of Balsamic Chicken Thighs

In conclusion, Balsamic Chicken Thighs with Honey Balsamic Glaze is a delicious Fall main dish recipe that will have you calling your friends and neighbors to come over for supper. 

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Oven Roasted Balsamic Chicken

Balsamic Chicken Thighs with Honey Balsamic Glaze

5 from 5 reviews
  • Author: Sweetpea
  • Prep Time: 1 hour
  • Cook Time: 40
  • Total Time: 1 hour 40 minutes
  • Category: main dish
  • Method: oven roasting
  • Cuisine: american


Balsamic Chicken Thighs with Honey Balsamic Glaze uses a slow roasting method
that creates a crispy skin and perfectly cooked chicken any night of the week!


  • 6 bone-in, skin-on chicken thighs
  • 1/2 cup balsamic vinegar
  • 1 tablespoon italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons honey
  • 3 tablespoons cold butter


  1. In a baking dish with a lid, stir balsamic vinegar, italian seasoning, salt and pepper together.
  2. Add chicken thighs and toss to coat well. 
  3. Cover and allow to marinate for an hour, and up to 12 hours.
  4. Remove from the marinade and pat dry all over with paper towels.
  5. Place chicken thighs skin side down in a cast-iron skillet.
  6. Place the skillet into a COLD oven, and shut the door.
  7. Turn oven to 350 degrees, and allow to roast for 20 minutes.
  8. Remove the skillet from the oven, and turn the chicken thighs over, so they are skin-side up.
  9. Return to the oven and crank up the heat to 400 degrees.
  10. Roast another 15 minutes, or until the skin is brown and crispy.
  11. Remove from the oven and place the chicken thighs on a plate to rest. (Be careful, the skillet is hot!!)
  12. With the skillet on the stovetop, turn the stove to medium high heat, and drizzle 3 tablespoons of honey. Allow to boil until thickened.
  13. Turn off the heat, and stir 3 tablespoons of COLD butter into the gravy/glaze.
  14. Drizzle of chicken thighs, or serve in a gravy boat on the side. 

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You can save this recipe to your favorite Autumn Recipes Board on Pinterest!

Balsamic Chicken Thighs with Honey Balsamic Glaze Recipe from Sweetpea Lifestyle

What are your favorite recipes for fall?? Tell me below in the comments!

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  1. So delicious and simple. That crispy skin looks addicting. Am I allowed to eat everyone else’s skin and just give them the thigh?? 😀

  2. The skin on this is GORGEOUS!! I love to add balsamic vinegar to all kinds of things, and this chicken looks perfect!

  3. We mostly buy chicken thighs because they are just so much better than the other cuts. I grew up eating breasts and I have a hard time now eating them after enjoying a well cooked thigh. Saving this balsamic chicken recipe.

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