“Summer afternoon—summer afternoon; to me those have always been the two most beautiful words in the English language.” –
Plump, local blueberries. They adorn my mid-summer kitchen, offering bursts of deep royal and sapphire to many a recipe. Today, I am sharing a savory blueberry and chicken recipe to bring to your summer table – oven roasted chicken with blueberry balsamic.
Delicately tangy-sweet, feel free to use this delectable sauce on just about anything – from grilled chicken, to pork chops, to lightly spooning it over goat cheese crostini or fresh cut fruits. I’ll show you today how I pair it with my go-to, crispy chicken thighs for a deceptively simple recipe.
The only rule here is not to overcook the blueberry sauce, keeping in mind that it will thicken-up greatly as it cools down. Usually after 10-12 minutes of cook time, the balsamic will have reduced to about half, and the vinegar aroma will have subsided into something tangy-sweet.
As easy as this oven roasted chicken dish is to prepare, it always makes for a beautiful presentation. Like I’ve mentioned in my cookbook, it’s the element of the unexpected that makes an otherwise simple dish feel elegant and special.
Happy blueberry season!
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Ingredients
For the chicken:
- 8 chicken thighs (bone-in, skin on)
- Olive oil
- Kosher salt
- freshly ground pepper
- Herbs, roughly chopped (optional)
For the Blueberry Balsamic:
- 2 tbsp butter
- 2 tbsp honey
- 2 cups fresh blueberries
- 1/2 cup quality fig balsamic recommended: Seasons brand, or substitute with regular balsamic
- Kosher salt
- freshly ground black pepper
Instructions
- Preheat the oven to 425 F. (218 C). Lightly grease a baking sheet (with deep sides) or a cast iron skillet with olive oil. Pat the chicken dry with a paper towel and arrange evenly on the baking sheet or skillet. Brush the chicken lightly with olive oil. Season with salt, pepper, and fresh herbs (if using).
- Bake for 35-45 minutes, or until the skin is crisp and the juices run clear. While the chicken bakes, prepare the glaze.
- Add the butter, honey and blueberries to a medium saucepan. Lightly season with a pinch of salt and fresh pepper. Add the balsamic and stir well to combine. Bring the contents to a boil. Cook until reduced by half, about 10-12 minutes, lowering the heat a bit if necessary.*
Notes
© chasingtheseasons. All images & content are copyright and trademark protected. Please do not use my photography without prior written permission. If you would like to republish this recipe, please re-write the recipe in your own words, or kindly link back to this post for the recipe.
