Simple ingredients create BIG flavors in this easy balsamic chicken recipe! Juicy, tender chicken thighs seared then baked with carrots in a simple, yet flavorful marinade – a great option for a healthy weeknight meal!

Original recipe shared on July 27, 2015 – updated September 4, 2023 with improved photos, recipe, tips and ingredient explanations.

❤️Why You’ll love these Balsamic Glazed Chicken Thighs❤️

• Low FODMAP – No onion, no garlic, no problem! This recipe is made with FODMAP friendly ingredients that the whole family can enjoy.
• Simple Ingredients – Nothing too fancy here. The balsamic marinade comes together with fairly basic ingredients with ingredient substitutions if needed.
• Delicious – Searing the chicken and reducing the glaze before baking results in a deeper, richer and more mouthwateringly delicious chicken dinner! 

Balsamic Glazed Chicken Steps

1. Marinate: Mix the marinade then add the chicken.
   • Marinate at least 30 minutes or up to 24 hours.
2. Sear: Cook the chicken in a large skillet for about 5-7 minutes on the first side (skin side) and then a few minutes on the other side.
   • This results in a better flavor and crispier skin.
3. Sauté Carrots: Mix the carrots in the remaining marinade then cook in the pan for 4-5 minutes over a medium high heat to reduce the marinade.
4. Bake: Add the seared chicken thighs and carrots to a large baking tray and bake for around 30-40 minutes until cooked through.
   • Cook time may vary depending on the size of your thighs.

Can I skip the searing?

Yes! Just keep in mind that the skin won’t get as crispy and the marinade won’t be quite like a glaze.

Increase the cooking time to 35-40 minutes or until the internal temperature reaches at least165°F (75°C).

Optional: Turn the oven temperature up as high as it will go/to a broil and cook for about 2-3 minutes at the very end. This will help crisp up the skin before serving.

Add or Swap

• Swap: Use 1 tsp dried rosemary in place of 1 tbsp fresh.
• Add: If you don’t need this to be low FODMAP, feel free to add 3-4 cloves minced garlic to the marinade.
• Swap: Instead of rosemary, try other fresh herbs like parsley or thyme.
• Add: 1 tablespoon soy sauce or tamari for a saltier, umami flavor to bring down the sweetness of the maple and balsamic vinegar.
• Swap: Sweeten with honey (1tbsp) or brown sugar (2-3 tbsp) instead maple syrup. Use brown sugar (NOT honey) for a FODMAP friendly option.

Hungry for more Easy Chicken Recipes

• Cilantro Lime Marinated Chicken
• Baked Ginger Miso Chicken Thighs
• Peanut Cucumber Chicken Salad
• Peanut Chicken Stir Fry
• Baked Chicken Breast Recipe
• Baked Paprika & Za’atar Chicken Thighs

Enjoy

Let me know if you try these Balsamic Chicken Thighs! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

Balsamic Glazed Chicken Thighs & Carrots

Yield: 4 servings Prep Time: 15 minutes Cook Time: 1 hour Additional Time: 30 minutes Total Time: 1 hour 45 minutes

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Rosemary and balsamic marinated chicken thighs, seared then baked with glazed carrots.

Ingredients

• 1/3 cup (80 ml) olive oil
• 3 tablespoons (45 ml) balsamic vinegar
• 1 tablespoon dijon mustard
• 1 tablespoon maple syrup
• 1 tablespoon fresh rosemary, chopped + more for serving
• 1 teaspoon sea salt or kosher salt
• 1/2 teaspoon black pepper
• 6-8 chicken thighs, bone-in & skin-on (2 lbs or about 1 kg)
• 1 1/2 pound carrots, washed or peeled and cut into 3 inch sticks

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

1. In a large bowl or gallon size ziploc bag combine the: olive oil, vinegar, mustard, maple, rosemary, salt and pepper.
2. Add the chicken thighs to the marinade and mix well until fully coated. Cover and refrigerate at least 30 minutes and or to 24 hours.
3. Preheat oven to 400°F/200°C. Lightly grease a large roasting pan or rimmed baking sheet. For easy cleanup: line with aluminium foil or baking paper. Set aside.
4. Place a large skillet over a medium heat. Once hot place chicken on the pan, skin side down. Let cook without flipping, about 5-7 minutes or until golden brown. Flip over then cook another 4 minutes.
5. Transfer the seared chicken to the prepared baking dish and set aside.
6. Pour the remaining marinade in the now empty skillet. Cook over a medium-high heat to bring to a boil. Cook about 5-7 minutes until thickened then add the carrots. Stir and cook 2-3 minutes to coat the carrots in the balsamic glaze.
7. Add the carrots to the tray with the chicken. Spread everything out into an even layer. Tuck a few more rosemary springs all around the pan then bake for about 25-30 minutes or until cooked through.
8. Remove from oven and let rest 5-10 minutes then serve.
9. Store leftover chicken in an airtight container in the fridge 4-5 days.

Notes

• Internal Temperature: 165°F/74°C is the minimum temperature required for food safety. Dark meat like thighs and legs are best around 195°F/90°C for a better texture and richer flavor.
• If you're leaving the chicken to marinate in the refrigerator, make sure to take it out of the fridge about 20 minutes before cooking to let it come up to room temperature.
• If you don't need this meal to be low FODMAP, you can add 4 cloves minced garlic to the marinade.
• Instead of maple syrup you can use 2 tablespoons brown sugar or 1 tablespoon honey. Don't use honey if you need this to be low FODMAP.

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: Dairy Free Mains Cuisine: Italian