I originally saw this recipe on Delish and thought I wanted to try it, BUT I wanted to use bone in chicken breasts from a local farm, and raw local honey. I also used fresh cut rosemary from our garden. Oh my goodness, it is so good!
This is the BEST Balsamic Glazed Chicken I have ever made. It's a great Sunday dinner, full of robust flavor from the balsamic vinegar and grainy mustard, with a touch of sweet from the honey.
|All ready to roast|
1/2 cup balsamic vinegar
2 tbls. raw local honey (I use honey from Bell Honey Company)
1 1/2 tbls. whole-grain mustard
3 cloves garlic, minced
salt to taste
course ground black pepper
2 bone-in, skin-on chicken breasts, split in half
4-5 red potatoes, halved (quartered if large)
1 tbls. extra-virgin olive oil
1 long fresh rosemary sprig, cut into 3 pieces (or 1 tbls. dried rosemary leaves)
Preheat oven to 425 degrees. In a large bowl, combine balsamic, honey, mustard, and garlic and season with salt and pepper. Whisk until combined. Add chicken and toss until fully coated. Transfer to the refrigerator to marinate for one hour.
Meanwhile, prepare the potatoes: In a medium bowl, add potatoes and rosemary and season with salt and pepper. Add 1 tablespoon olive oil and toss until combined. Set aside.
Place chicken, potatoes and rosemary sprigs in a baking dish sprayed with cooking spray. Pour marinade over all. Roast 45 minutes or until potatoes are cooked through and tender.
Serve chicken and potatoes with pan drippings.
Yield: 4 servings
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