Diva Tasting-Glazed Chicken and Roasted Vegetables….

Chicken Glazed Balsamic


1/2 Cup Aged Balsamic Vinegar

1/4 Cup Brown Sugar

1/2 Cup Olive Oil

1 Teaspoon of Shredded Fresh Ginger

1/4 Cup Raw Honey

1/2 Teaspoon Dried Thyme

1 Teaspoon Dried Rosemary

3 Pounds Bone-In Chicken Thighs, Or More To Taste

Salt And Pepper To Taste


  • Beat balsamic vinegar, olive oil, honey, brown sugar, thyme, and rosemary together in a bowl until smooth; pour marinade into a resealable plastic bag.
  • Season chicken thighs with salt and black pepper; add to marinade in plastic bag. Squeeze bag to remove air and seal. Marinate chicken in refrigerator for 2 to 8 hours.
  • Preheat oven to 375 degrees F.
  • Pour chicken and marinade into a greased baking dish.
  • Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 35 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F.

Oven Roasted Onions, Potatoes and Asparagus


  • 1 1/2 Pounds Fingerling Potatoes, Cut Into Half

  • 1 Bag Pearl Onions

  • 3 Tablespoons Extra Virgin Olive Oil

  • 1 Lemon Juiced And Zested

  • 8 Cloves Garlic, Minced

  • 4 Teaspoons Dried Rosemary

  • 4 Teaspoons Dried Thyme

  • 2 Teaspoons Kosher Salt

  • 1 Bunch Fresh Asparagus, Trimmed And Cut Into 1 Inch Pieces

  • Ground Black Pepper To Taste


  1. Preheat oven to 400 degrees F.

  2. In a large plastic zip bag, toss the potatoes, onions and asparagus with the olive oil, garlic, rosemary, thyme, and the kosher salt. Shake the bag to coat. Place in a baking dish and Cover with aluminum foil.

  3. Bake 40 minutes in the preheated oven. Increase oven temperature to 450 degrees F Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.


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