Sunday, October 2, 2016

Balsamic Glazed Chicken

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
I used pasture raised bone-in chicken breasts from Thames Farm in this recipe. They always provide a superior product, and pasture raised chicken from a small family farm is so much better than a commercially produced chicken. No added saline solution here ... just all natural, flavorful chicken. Do yourself a favor, and buy your chicken from a local farm (if possible) ... there is just no comparison.

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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