Vintage Vinegar Chicken

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A one-pan dish featuring chicken thighs marinated in a tangy vinegar-based sauce, roasted with root vegetables for a timeless, flavorful meal. This American-inspired one-pot recipe, ready in about 70 minutes, pairs chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 bone-in, skin-on, about 1.5 lbs chicken thighs
• 1.5 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 large, sliced onion
• 3 cloves, minced garlic
• 1/4 cup apple cider vinegar
• 1/4 cup honey
• 2 tbsp Dijon mustard
• 1 tbsp, chopped fresh rosemary
• 2 cups, halved baby potatoes
• 2, cut into 1-inch pieces carrots
• 1 cup, chopped fennel bulb

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat the chicken thighs dry with paper towels, then season both sides with 1.5 tsp salt and 1 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5-6 minutes until golden brown and crispy; flip and cook for another 3 minutes. Transfer the chicken to a plate.
3. Step 3: Add the sliced onion and minced garlic to the skillet and cook for 2 minutes until softened. Stir in the apple cider vinegar, honey, and Dijon mustard, then bring to a simmer and cook for 1 minute to reduce slightly.
4. Step 4: Add the baby potatoes, carrots, and chopped fennel to the skillet, stirring to coat with the sauce. Return the chicken thighs to the skillet, skin-side up, and nestle them among the vegetables.
5. Step 5: Sprinkle the chopped rosemary over the top, then cover the skillet with a lid or foil and transfer to a preheated oven at 400°F (200°C). Bake for 35-40 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.