Juicy and tender Rosemary Balsamic Oven Roasted Chicken marinated in balsamic vinegar and flavored with aromatic herbs. This easy recipe is perfect for dinner paired with your favorite side dishes.
As I was searching my pantry (a tiny little cabinet in my kitchen) for goods I needed to use before expiring I came across a bottle of balsamic vinegar. Immediately I wanted to make an easy dinner recipe using chicken and whipped up this Rosemary Balsamic OVen Roasted Chicken in no time.
When using chicken breasts it can often be dry. This recipe makes juicy, tender, and flavorful chicken every time that’s why it’s easily added to my rotation for quick and easy meals.
For added flavor, I used the leftover marinade and added balsamic vinegar and honey to reduce (and kill off bacteria) the marinade to a nice glaze to add over top of the chicken!
What You Will Need to Make Rosemary Balsamic Roasted Chicken
meat pounder– chicken breasts are often too thick. The thicker the chicken breasts the longer it takes to roast in the oven.
zipped plastic bag– a convenient way to marinate chicken breast is by using a zipped plastic bag
baking sheet– to roast chicken
parchment paper– line a baking sheet with parchment paper for easy cleanup.
knife– A good quality knife is a must in the kitchen. Slice cooked chicken breast into strips to enjoy in a different way like on top of salads or grain bowls.
How to Make Rosemary Balsamic Oven Roasted Chicken
Prep: Pound chicken breasts using a meat pounder or rolling pin until half an inch thick.
Mix: Mix balsamic vinegar, honey, dijon mustard, garlic, and rosemary.
Add: Add to a plastic zipped bag and then add pounded chicken breasts.
Marinate: Seal bag (removing as much air as possible) and marinate in the fridge for 2 hours (preferably overnight).
Prep: Preheat oven to 425 F. Remove chicken from bag and place on parchment-lined roasting pan. Season chicken with salt and pepper on both sides to taste.
Add: Take the leftover marinade and remove the rosemary by using a strainer. Add the leftover rosemary overtop the chicken.
Cook: Cook chicken in the oven for 20-25 minutes
While chicken cooks add leftover marinade to a small saucepan. Add an additional ½ cup of balsamic vinegar and ¼ cup of honey. Cook until it reduces to a thin glaze. If you are worried about killing bacteria the liquid should reach 165 F. Remove from heat. The glaze may continue to thicken.
During the last five minutes remove the chicken from the oven. Brush the balsamic glaze over top of the chicken. Return to the oven and continue to cook for up 5 more minutes or until the chicken reaches an internal temperature of 165 F. Remove from oven,
Tips for the best Rosemary Balsamic Oven Roasted Chicken
Pounding Chicken Breast
The first important step to get delicious chicken is to pound it. The middle of the breast is usually the thickest which makes cooking uneven. Pounding the chicken breast makes the chicken breast more uniform, cuts on cooking time, and ensures the chicken cooks evenly. Any meat pounder or tenderizer will do the trick. If you don’t have either use a rolling pin or any like object that can withstand the force of pounding. For easy cleanup, I like to wrap the chicken in plastic wrap or parchment paper first (I really prefer cling wrap) and then pound the chicken.
Marinade Time
It’s so common to hear less is more but in this case, more is more when it comes to marinating. Add this easy rosemary balsamic marinade with chicken breast to a plastic zipped bag to marinate for at least 2 hours. If you have time opt for 6-8 hours (overnight) for the best flavor!
Other Delicious Recipes!
Instant Pot Honey Garlic Chicken
Rosemary Balsamic Oven Roasted Chicken
Juicy and tender Rosemary Balsamic Oven Roasted Chicken marinated in balsamic vinegar and flavored with aromatic herbs. This easy recipe is perfect for dinner paired with your favorite side dishes.
Ingredients
Rosemary Balsamic Chicken
- 3 boneless skinless chicken breast
- ½ cup balsamic vinegar
- 2 tablespoon honey
- 1 tablespoon dijon mustard
- 2 cloves garlic minced
- 2 tablespoon rosemary
- salt & pepper to taste
Balsamic Glaze
- ½ cup balsamic vinegar
- ¼ cup honey
Instructions
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Pound chicken breasts using meat pounder or rolling pin until half an inch thick.
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Mix balsamic vinegar, honey, dijon mustard, garlic, and rosemary.
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Add to plastic zipped bag and then add pounded chicken breasts.
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Seal bag (removing as much air as possible) and marinate in the fridge for 2 hours (preferably overnight for 6-8 hours).
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Pre heat oven to 425 F. Remove chicken from bag and place on parchment line roasting pan. Season chicken with salt and pepper on both sides to taste.
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Cook chicken in the oven for 20-25 minutes.
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Preheat oven to 425 F. Remove the chicken from the bag and place on parchment-lined roasting pan. Season chicken with salt and pepper on both sides to taste.
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Take the leftover marinade and remove the rosemary by using a strainer. Add the leftover rosemary overtop the chicken.
-
Cook chicken in the oven for 20-25 minutes
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While chicken cooks add leftover marinade to a small saucepan. Add an additional ½ cup of balsamic vinegar and ¼ cup of honey. Cook until it reduces to a thin glaze (should reach a temperature of 165 F to fill bacteria). Remove from heat. The glaze may continue to thicken.
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During the last five minutes remove the chicken from the oven. Brush the balsamic glaze over top of the chicken. Return to the oven and continue to cook for up 5 more minutes or until the chicken reaches an internal temperature of 165 F. Remove from oven allow to cook for a few minutes.
Recipe Notes
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Jasmin Foster is a registered dietitian/food photographer focused on feel good balanced living providing recipes and tips to help you live your best life.