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# Roasted Chicken Thighs with Balsamic-Honey Glaze
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4.61 from 23 votes
Feb 17, 2024
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Ready to eat in just 30 minutes, our oven-roasted chicken thighs with balsamic-honey glaze is a foolproof weeknight recipe that's both easy to make and deliciously satisfying.
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## Table of Contents
Created for simplicity and great flavor, this recipe for roasted chicken thighs will make a great addition to your weeknight dinner routine. The entire dish only takes 30 minutes from start to finish, and because most of that time is hands-off, you can get a salad or your favorite side dish completed while the chicken is in the oven.
## Notes from the MGC Kitchen
Coated with a light glaze made with balsamic vinegar, honey, and garlic, these roasted chicken thighs have a flavor profile that can be paired with a wide variety of side dishes. When you want to be in and out of the kitchen in no time, grab a container of ready-made mashed potatoes at the grocery store, add a salad or a green veggie like broccoli or green beans, and dinner is done. If you’re up for putting in a few extra minutes, make a batch of our  in place of the potatoes.
## Key Ingredients and Substitutions
*This is an overview of the key ingredients for this recipe. Please see the printable recipe card below for the complete listing, including quantities.*
* **CHICKEN THIGHS:** Boneless, skinless, chicken thighs are the cut of choice for this recipe, but you can use bone-in thighs as well. No matter which you choose, look for chicken thighs that appear fairly uniform in size for even cooking.
* **BALSAMIC VINEGAR:** The sweet-tangy flavor of balsamic vinegar, when combined with honey, turns into a light, flavorful glaze for the thighs as the chicken roasts.
* **HONEY:** Honey provides added sweetness and helps the balsamic glaze adhere to the chicken thighs. You could substitute brown sugar if you don’t have any honey in the house (check recipe notes for instructions).
* **GARLIC:** A single clove of garlic is enough to give this dish a subtle garlic flavor. We recommend using a garlic press because the texture it produces distributes more evenly through the glaze. You can substitute a small quantity of garlic powder (see recipe notes).
## Roasted Boneless Chicken Thighs
*This is an overview of how this recipe is prepared. Please see the printable recipe card below for detailed step-by-step instructions.*
**SALT THE CHICKEN AND PREPARE THE PAN:** Season the chicken thighs on both sides with salt and pepper and let them stand for 5 minutes while you prepare the baking sheet and make the glaze. Preheat the oven to 425°F, line a baking sheet with foil, and coat it liberally with nonstick spray.
**GLAZE THE CHICKEN:** To make the glaze, whisk the balsamic vinegar, honey, and garlic together in a shallow bowl. Add the thighs and turn them in the glaze until thoroughly coated. Transfer the chicken thighs to the prepared baking pan, and using tongs, tuck in the sides so they resemble bone-in thighs in thickness and shape. Spoon the remaining glaze over the thighs. (Discard any leftover glaze that has come into contact with raw chicken).
**ROAST THE CHICKEN AND SERVE:** Roast the chicken for 15 to 20 minutes, or until it reaches an internal temperature of 165°F. Let rest for at least 5 minutes before serving.
## Roasted Bone-In Chicken Thighs
* **Start roasting the chicken thighs:** Preheat the oven to 450°F and arrange the thighs on the roasting pan skin side up. Season with salt and pepper. Roast for 10 minutes, then remove the chicken from the oven and reduce the temperature to 425°F.
* **Glaze the chicken thighs:** One at a time, add the thighs to the bowl with the glaze and use tongs to turn them over a few times until they’re nicely coated. Return the chicken thighs to the pan and spoon on any remaining glaze. (Be sure to discard the remainder because it’s been in contact with raw chicken.)
* **Finish roasting and serve:** Continue roasting for another 10 to 15 minutes or until an instant-read thermometer registers 165°F in the thickest part of the thigh.
## Tips for Success
Here are some pointers for making perfectly roasted boneless chicken thighs:
**TRIM THE EXCESS FAT:** To prepare boneless, skinless chicken thighs for roasting you should trim off any really large pieces of fat, but if you’re planning to roast the thighs at a high temperature, don’t go crazy. The fat that remains will help to keep them moist and should render down in the oven.
**KEEP THE THIGHS IN A UNIFORM SHAPE:** When shopping for boneless chicken thighs, you’ll find that grocers almost always tuck the sides of the thighs under so they resemble their original, bone-in shape. Once you trim the thighs, you’ll want to reshape them the same way. This not only makes for a nicer presentation at the table, it also helps to ensure even cooking.
**IF YOU HAVE A CONVECTION OVEN:** If you can turn the convection fan in your oven off, we do recommend it when roasting chicken thighs. We find that they turn out even juicier without the hot air circulation. If you can’t turn it off, consider reducing the temperature by 25°F.
**KEEP AN EYE ON SMALLER PIECES:** If you have some thighs that are smaller than others, be sure to check them for doneness early and remove them from the oven ahead of the larger pieces so they don’t dry out.
## Discover More Recipes for Chicken Thighs
Chicken thighs have a rich chicken flavor and a forgiving nature that allows them to maintain their moist, tender texture, even when slightly overcooked. That’s why thighs are a favorite for busy home cooks and why we feature them often in our recipes. Here are a few more for you to try.
If you like the convenience of a one-pan dinner, try our  with sweet potatoes, Brussels sprouts, and apples. It’s a well-rounded dish that’s easy to make and saves on cleanup.
Another tasty option is our recipe for . It’s a quick and easy take on the Hungarian classic, with a creamy, paprika-infused sauce that envelops boneless chicken thighs and egg noodles to create the ultimate comfort food.
Alternatively,  with mushrooms and pearl onions capture the essence of the French classic Coq au Vin in a simplified version that’s ready in under an hour.
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## Roasted Chicken Thighs with Balsamic-Honey Glaze
Prep: 10 minutes minsCook: 20 minutes minsTotal: 30 minutes minsServings: 4
### Ingredients
* ▢ 1-1/2 lbs chicken thighs, about 4 pieces, boneless, skinless (see notes on using bone-in thighs)
* ▢ 3 tablespoons balsamic vinegar
* ▢ 1-1/2 tablespoons honey, (see notes for substitution)
* ▢ 1 clove garlic, pressed (see notes for substitution)
* ▢ Kosher salt
* ▢ Freshly ground black pepper
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### Instructions
* Season the chicken thighs on both sides with salt and pepper and let them stand for 5 minutes while you prepare the baking sheet and make the glaze.
* Preheat the oven to 425°F, line a baking sheet with foil, and coat it liberally with nonstick spray.
* To make the glaze, whisk the balsamic vinegar, honey, and garlic together in a shallow bowl. Add the thighs and turn them in the glaze until thoroughly coated.
* Transfer the chicken thighs to the prepared baking pan, and using tongs, tuck in the sides so they resemble bone-in thighs in thickness and shape.
* Spoon the remaining glaze over the thighs. *(Discard any leftover glaze that has come into contact with raw chicken).*
* Roast the chicken for 15 to 20 minutes, or until it reaches an internal temperature of 165°F. Let rest for at least 5 minutes before serving.
### Notes
#### Substitutions
* **Garlic:** You can substitute garlic powder for fresh garlic – 1/8 teaspoon = 1 small clove.
* **Honey:** You can replace the honey with brown sugar, maple syrup, or agave nectar. If you use brown sugar, heat the balsamic vinegar in the microwave for 15 seconds, then add the brown sugar, and stir until dissolved.
#### Instructions for Using Bone In Chicken Thighs
1. Preheat the oven to 450°F.
2. Arrange the thighs on the roasting pan skin side up and season with salt and pepper.
3. Roast for 10 minutes, then remove the chicken from the oven and reduce the temperature to 425°F.
4. One at a time, add the thighs to the bowl with the glaze and use tongs to turn them over a few times until they’re nicely coated.
5. Return the chicken thighs to the pan and spoon on any remaining glaze. (Be sure to discard the remainder because it’s been in contact with raw chicken.)
6. Continue roasting for another 10 to 15 minutes or until an instant-read thermometer registers 165°F in the thickest part of the thigh.
**Nutrition note:** The nutrition information listed below is for boneless, skinless, chicken thighs. Bone-in, skin-on thighs are significantly higher in both calories and fat.
### Nutrition
Calories: 238kcal, Carbohydrates: 9g, Protein: 33g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Cholesterol: 162mg, Sodium: 300mg, Potassium: 438mg, Fiber: 0.04g, Sugar: 8g, Vitamin A: 41IU, Vitamin C: 0.3mg, Calcium: 21mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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About Us
We’re Lynne and Erika, a mother-daughter duo passionate about creating recipes that bring flavor and variety to your kitchen in a simple, approachable way.
4.61 from 23 votes (19 ratings without comment)
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## 14 Comments
1. **Michelle** says:
   This recipe is so easy and good – thanks for sharing it.!
   1. **Lynne Webb** says:
      Thanks Michelle! Glad to hear you enjoyed it.
3. **minna** says:
   Hi,
5. **Claire** says:
   I use this easy recipe when I don’t really feel like cooking. It’s fast and tastes delicious. This is one of my fall back on favorites.!
      Hi Claire,
7. **Genevieve** says:
   Could I sub maple syrup for the honey?
      Hi Genevieve,
      1. **Genevieve** says:
         Thanks! Just made them and they are amazing!!!
      3. **Lynne Webb** says:
         Glad you liked the recipe. Thanks for taking the time to let us know!
9. **Christine Chapdelaine** says:
   It was very good,definately a keeper.!
11. **Christine Savinelli** says:
    Thanks for sharing ! Found on Pinterest & enjoyed for my dinner. Taste good & easy to prepare.
    1. **Lynne Webb** says:
       Hi Christine,
13. **Jan V.** says:
    Very good and simple and fast. My husband gave it a “10”! (And he’s a hard marker) Thanks for the recipe.
       Hi Jan,
Welcome!
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