Roast chicken thighs in a honey, chilli and balsamic glaze

Chicken thighs are one of my favourite ingredients to cook with as you may well have gathered already! This recipe is so simple and so appetising. I served this with a simple green salad and some roast new potatoes. Lovely crisp, caramelised skin with delicious succulent meat - what's not to love.

Serves 4

Ingredients
2 tbps runny honey
2 tbsp balsamic glaze
3 tbsp olive oil
2 tbsp fresh rosemary chopped
1 tsp dried chilli flakes
8 bone-in skin-on chicken thighs
Salt and black pepper

Method 

1. First make the marinade. Combine the honey and balsamic glaze in a small bowl. Gradually add the oil, whisking as you go. Place the chicken in an oven proof baking dish and drizzle over the marinade. Sprinkle over the rosemary, chilli flakes and some salt.
2. Massage into the chicken using your hands. Season the chicken, place the chicken skin-side down. Leave to marinate for 15 mins at room temperature. Preheat the oven to 200C/Gas mark 6. 
3. Roast the chicken for 15 mins then turn and roast for a further 35 minutes or until golden brown and cooked through.