Recipes

Adapted from delish

Makes 2 servings, 25 mg Azuca CBD each 

Ingredients

¼ cup balsamic vinegar 

1 Tbsp honey 

2 tsp Azuca CBD simple syrup 

1½ Tbsp whole grain mustard 

2 cloves garlic, minced 

2 bone-in, skin-on chicken thighs 

2 cups small red potatoes, cut in half 

1 Tbsp fresh rosemary, chopped 

2 Tbsp olive oil, divided 

Salt and pepper to taste

Process

1. In a large bowl, whisk together balsamic vinegar, honey, Azuca CBD Simple syrup, mustard, salt, and pepper.  Adjust salt and pepper to taste. 
2. Add chicken thighs to marinade mixture and toss until well coated. Refrigerate for 20 minutes to 1 hour. 
3. Preheat oven to 425°F. Place empty cast iron skillet into the oven to heat.  
4. In a medium bowl, toss together potatoes, rosemary, salt, pepper and 1 Tbsp olive oil. Set aside. 
5. Carefully remove hot skillet and place on stovetop. Add remaining Tbsp of olive oil, then add chicken thighs to pan and sear, skin side down, for 2 minutes. Then flip and sear for another 2 minutes. 
6. Add potatoes around chicken thighs in pan and place skillet in oven. Reserve marinade. Bake until chicken is cooked through- about 20 minutes.  If potatoes need more time, remove chicken and allow potatoes to continue cooking until tender.  
7. Pour marinade into a small saucepan and bring to a full boil for 4 minutes. The marinade should reduce slightly.  
8. Serve chicken and potatoes on two plates and drizzle each serving with half of the remaining marinade.