Recipe: Perfect Roasted Balsamic Chicken

Roasted Balsamic Chicken. Mix balsamic vinegar, olive oil, mustard, and garlic together in an oven-safe baking dish; season with salt and pepper. Place the chicken breasts in the vinegar mixture. A simple balsamic vinegar marinade works magic on roasted chicken.

Tuck wings under chicken; tie drumsticks together. Mix wine and vinegar; pour over chicken. I love sheet pan, one pot recipes because they make for super easy clean up. You can cook Roasted Balsamic Chicken using 8 ingredients and 6 steps. Here is how you cook it.

Ingredients of Roasted Balsamic Chicken

1. You need 1 of 3 1/2 - 4 lb chicken OR 3 lb of bone-in, skin on chicken thighs.
2. It's 3 tbs of olive oil.
3. Prepare 2 tsp of kosher salt.
4. Prepare 1/2 tsp of black pepper.
5. Prepare 4 of peaches, quartered (peeled, if desired).
6. Prepare 4 of small shallots, halved.
7. It's 1 tbs of balsamic vinegar.
8. It's 6 sprigs of fresh thyme.

More sheet pan chicken recipes I love to make are Baked Chicken Thighs with Brussels Sprouts and Sweet Potato, Turmeric Roasted Chicken and Sweet Potatoes, and Baked Apple Cider Chicken and Cabbage. Adapted from my friend Julia of Julia's Healthy Italian. Quick baked chicken recipes are mid week life savers and this balsamic chicken is a back-pocket gem along with simple Honey Mustard Chicken, Juicy Baked Breasts and country-style Baked Thighs. This is a baked chicken recipe for busy weeknights, lazy Sundays, and every other day in between.

Roasted Balsamic Chicken step by step

1. Heat oven to 400 degrees..
2. Rinse chicken inside and out and pat dry with paper towels..
3. Rub chicken with 1 tbs of the oil and season with 1 1/2 tsp of the salt and 1/4 tsp of the pepper. Place in a roasting pan or baking dish..
4. In a small bowl, combine the peaches, shallots, vinegar, thyme, and the remaining oil, salt, and pepper. Scatter the peach mixture around the chicken..
5. Roast until the chicken is cooked through and a thigh registers 180 degrees on a meat thermometer, about 1 hours, 10 minutes. If using the chicken thighs, cook for 35-40 minutes and sear the skin on a grill or hot pan for 2 minutes..
6. Let rest 10 minutes before carving. Serve with the peaches and pan sauce..

In a large bowl, combine balsamic vinegar, honey, mustard, and garlic and season with salt and pepper. Add water, vinegar, and honey to the skillet. Bring to a boil, stirring constantly. In a large skillet over medium heat, heat. In a large skillet, heat remaining oil over medium heat.

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