STEP 1: PREHEAT THE OVEN

Preheat your oven to 400°F (200°C). This high temperature ensures that the chicken will develop a crispy, golden skin while staying juicy on the inside. The oven will also help finish cooking the chicken through once it’s been seared on the stovetop.

STEP 2: SEASON THE CHICKEN

Pat the chicken thighs dry with paper towels to remove any excess moisture. This is crucial for getting the skin nice and crispy. Once the chicken is dry, place it on a clean cutting board or plate.

Drizzle the chicken thighs with 2 tablespoons of olive oil and rub it in evenly. Season generously with salt and black pepper on both sides. This will help the chicken develop a great flavor and crust as it cooks.

STEP 3: SEAR THE CHICKEN

In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is hot and shimmering, add the chicken thighs to the skillet, skin-side down. Let them cook, undisturbed, for 5-7 minutes, or until the skin is golden brown and crispy.

Once the skin is crispy, flip the chicken over to the other side and cook for an additional 2-3 minutes. This step helps lock in the juices and gives the chicken a nice brown color before it finishes cooking in the oven.

STEP 4: MAKE THE BALSAMIC GLAZE

While the chicken is searing, you can make the balsamic glaze. In a small saucepan, combine 1/2 cup balsamic vinegar, 2 tablespoons honey, 1 tablespoon Dijon mustard, and 2 cloves garlic (minced). Bring the mixture to a simmer over medium heat. Let it cook for 5-7 minutes, stirring occasionally, until the glaze has thickened and reduced by about half. You want the glaze to be syrupy, but not too thick.

Once the glaze has thickened, remove it from heat and stir in 1 teaspoon fresh thyme leaves. Set the glaze aside to cool slightly.

STEP 5: FINISH COOKING THE CHICKEN

Once the chicken has been seared on both sides, transfer the skillet to the preheated oven. Roast the chicken thighs for 15-20 minutes, or until the internal temperature reaches 165°F (75°C). The skin should be crisp, and the chicken should be cooked through and juicy.

STEP 6: GLAZE THE CHICKEN

After the chicken is cooked, remove the skillet from the oven. Drizzle the balsamic glaze generously over the chicken thighs, making sure to coat each piece evenly. If you like extra glaze, you can spoon some of the leftover sauce from the pan over the chicken.

STEP 7: REST AND SERVE

Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute and ensures that the chicken stays tender and juicy.

Garnish the chicken with fresh parsley for a pop of color and added freshness. Serve with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad.