Balsamic Roasted Chicken

  • Balsamic Roasted Chicken
  • Balsamic Roasted Chicken
  • Balsamic Roasted Chicken
Posted on June 4, 2014

Let me introduce you to your new best friend. Who, me? Yes! That would be so much fun! I hope we can all be friends here. I would like that. And speaking of being friends, now it’s even easier to follow me on the interwebs. Because I’m finally getting up to speed (I’m perpetually 3-5 years behind) and now I’m on Instagram and Bloglovin. So stroll on over to those little buttons on the right hand side of the page, pick your favorite social media site and lets hang out!

But what I’m even more excited to introduce you to is this Balsamic Roasted Chicken. It’s so easy and delicious that you’ll want to invite it over for dinner every night. Trust me.

Let me tell you how simple it is. First, mix up some balsamic vinegar, lemon juice, Dijon mustard, olive oil and spices IN THE BAKING PAN. Yup, just whisk everything together right in your 9 X 13 pan. Genius. No dishes created = happy dance. Toss in the chicken and let it marinate for a couple hours (or for a lot of hours if you have the time). Then bake it off. When the chicken is done, take a few minutes to reduce down the marinade into a thick, glossy sauce and BOOM! Done. Sweet, savory, tender chicken that everyone will love.



Recipe barely adapted from Everyday Italian


Balsamic Roasted Chicken

Serves 4 (2 pieces of chicken per person)

Balsamic Roasted Chicken


  • 1/2 cup balsamic vinegar
  • 1/4 cup Dijon mustard
  • 1/3 cup olive oil
  • Juice and zest from 1 lemon
  • 3 garlic cloves, minced
  • 1 tsp. salt
  • 1 tsp. pepper
  • 4 bone-in, skin-on chicken thighs
  • 4 bone-in, skin-on chicken drumsticks
  • 1 tablespoon parsley, roughly chopped


  1. In a 9 X 13 inch baking pan, whisk together the balsamic vinegar, Dijon mustard, olive oil, lemon juice, minced garlic, salt and pepper. Add the chicken pieces and turn to coat. Cover and refrigerate for at least two hours or up to 24 hours.
  2. Pre-heat your oven to 400 degrees. Remove the chicken from your refrigerator and uncover. Roast until the chicken is cooked through, about 45-50 minutes. If the chicken starts to get too dark, you can cover it with aluminum foil for the last 10 minutes of roasting. Once the chicken is cooked, remove it from the oven and carefully transfer the chicken pieces to a large dish. Cover with aluminum foil to keep warm and set aside.
  3. Carefully pour the marinade into a small, heavy bottom saucepan. Spoon off and discard the excess oil from the top layer. Place the saucepan over medium-high heat and bring to a simmer. Cook until the liquid is reduced by about half and has thickened slightly, about 5-7 minutes.
  4. To serve, pour the sauce over the chicken and then sprinkle with the chopped parsley and lemon zest.
  5. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.

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