It’s been awhile since I shared an Italian dish.
No need to worry because today I am sharing a recipe for Roasted Italian Chicken Thighs!! We have been eating a lot of chicken lately which I like because it’s healthy but at the same time, I get really really tired of chicken. So I decided to switch up the plain old chicken breast with some chicken thighs. So happy I did because chicken thighs is where it’s at people.
Ahhh I love those colors.
Chicken thighs, if ya don’t already know, are waaaay different then chicken breasts. First, they’re dark meat not white meat so they even look different. Second, they are more tender. eeek. don’t like that word but I had to say it. Lastly, they’re so CHEAP so yay for that!
This is also a one pot meal! Well the chicken is. It takes two if you make orzo with it, but we can handle that right?
It’s a beauty isn’t it? Love the colors and the richness of this simple dish. We don’t even have to talk about balsamic glaze do we? Well maybe because it’s the BEST THING EVER. I use this stuff every week. You can make it at home or you can literally buy it at the store. Whatever you decide to do, just do it and don’t ever. Ever look back…
More balsamic glaze please.
- 1 medium onion, sliced into rings
- 5-6 boneless, skinless chicken thighs
- 1 14 ounce Italian style diced tomatoes, slightly drained
- 8 garlic cloves, peeled
- 5 slices fresh mozzarella (not packaged in water). Can also use shredded cheese.
- Cooked orzo
- Fresh basil
- Balsamic glaze
- Preheat oven to 325 degrees.
- Add sliced onions to a 2 quart, 7 X 11 baking dish.
- Season chicken thighs with salt, pepper, and oregano. Place chicken thighs on top of onions.
- Next add a can of diced tomatoes, pressing tomatoes between chicken thighs then add garlic cloves on top.
- Bake covered for 60 minutes. Take cover off and bake an additional 45 minutes. Add mozzarella slices 15 minutes before done baking so they have time to melt.
- Drizzle with balsamic glaze and garnish with fresh basil. Serve with orzo if desired.
- To make balsamic glaze, add about a cup of balsamic vinegar to a small sauce pan and place over medium-high heat. Bring it to a gentle boil then turn heat to low and let it simmer for about 10-15 minutes or until it coats the back of a spoon.
- Cook orzo according to package directions.