Balsamic Roasted Chicken Breast

by Ian Wickman

 

Balsamic Roasted Chicken Breast

Simple balsamic roasted chicken with a sweet and savory depth of flavor. So quick, juicy, and a touch crisp. Great on a salad, grain dish, pasta, or just by itself. Perfect for no fuss weeknight dinners.
Keyword balsamic roasted chicken
Prep Time 5 minutes
Cook Time 25 minutes
Marinating Time 2 hours
Total Time 2 hours 30 minutes
Servings 8
Author Ian Wickman

Ingredients

  • 2 lbs chicken breast (I used boneless and skinless this time but can do bone/skin, thighs, whatever, just adjusts the cooking time a little)
  • 1/4 cup balsamic vinegar
  • 2 tbsp olive oil
  • 2 tbsp rosemary, chopped
  • 4 tsp minced garlic
  • 1/2 tsp salt

Instructions

  • Chop the rosemary, mince the garlic and add to a mason jar (or bowl if you prefer).
  • Add balsamic vinegar, olive oil and salt to the mason jar.
  • Close the lid tightly and shake vigorously.
  • Trim Chicken and cut breasts in half width wise to make roughly square pieces.
  • Place in an airtight container and pour the marinade all over. Mix to coat every piece of chicken.
  • Refrigerate and let marinate for at least an hour but up to overnight.
  • Remove chicken from refrigerator and let get to room temperature (about 30 minutes).
  • Preheat oven to 425.
  • Lightly oil a baking dish and pour entire mixture of chicken and marinade into dish.
  • Cook for about 15 - 20 minutes until chicken is cooked through (no more pink in the middle) and thermometer in the thickest part of the chicken reads 165 degrees.
  • (Optional) If you want them to be a little more crispy on top you can remove them a couple minutes before they are fully done and turn the broiler on high, then broil them for a couple minutes to finish.
  • Slice ahead or serve whole!

Notes

I use this super simple roasted balsamic chicken recipe when I know I'm going to be running around after I pick the girls up from school. It's easy to toss in the marinade in the morning then just bake for 15 minutes and serve with whatever you like, often this is on salads for us, it's a great protein addition with a big hit of flavor.

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