This Rosemary Balsamic Chicken is just the easy recipe you need for dinner tonight! No fussy ingredients, no overnight marinade, and it’s all made in one dish. The rosemary and garlic will make your kitchen smell amazing, and the chicken is juicy and so, so tasty.
This is the perfect thing to cook when you want something yummy without spending a ton of time in the kitchen. We’ll show you how easy it is to make this recipe that you’ll want to keep in rotation every week.
Do you feel like there’s never enough time in the day to get everything done? Me too! That’s why I love easy recipes with simple ingredients that don’t cause a last-minute dash to the grocery store. Bonus points if they can be prepared, baked, and served all in the same dish!
This easy balsamic rosemary chicken recipe is just what we all need. It’s flavorful but not at all spicy, and it’s quick and easy to prepare. It’s kid-friendly, so the whole family will love it. And you can take the leftovers and make a balsamic chicken salad the next day!
I’ll also share a secret below in the Tips section that makes this meal even easier and faster when you have no time to prepare dinner.
Featured Instagram comment
100% perfection. It was incredibly moist, flavors perfectly balanced, kids went back for seconds (rare). We all loved it!
Why you’ll love this recipe
- You can use whatever you have, whether it’s chicken pieces from a whole chicken, boneless skinless chicken breasts, skin-on thighs – anything works! Just adjust the baking time accordingly.
- You can easily turn this into a make-ahead meal. Just put it all together and leave it in the fridge for a couple of days until you’re ready to cook it.
- The leftover chicken is great for salad or pasta or added to these delicious caprese skewers.
- Less prep time + less cleanup time = more you time! ⬅️ ⬅️ ⬅️
This Rosemary Balsamic Chicken recipe is all about making a flavorful chicken with a simple, quick marinade and fuss-free steps. Fresh herbs, garlic, and a bit of balsamic vinegar are all it takes to turn out a dish that looks like you spent hours in the kitchen.
Ingredients for balsamic chicken
Balsamic vinegar – my favorite is the Kirkland brand from Costco.
Soy sauce – we always use low-sodium soy sauce.
Honey – any honey will work just fine.
Brown sugar – helps to make more of a balsamic glaze effect.
Olive oil – you could also use avocado oil.
Fresh garlic – you can use the minced garlic in a jar if you must, but fresh is so much better.
Fresh rosemary sprigs – use dried if that’s all you have, but you can’t beat the fresh taste of rosemary.
Chicken – we prefer using a whole chicken, but chicken breasts or thighs will work also.
Salt and black pepper
Substitutions for baked balsamic chicken
Don’t have chicken? Use pork chops!
If you’re out of fresh garlic, garlic powder will work.
No fresh rosemary? Go get some! JK—you can use dried, but it won’t have the same flavor punch.
Swap out honey with maple syrup if you like.
How to make rosemary balsamic chicken
- Pour everything but the chicken into a large baking dish and stir.
- Salt and pepper the chicken on both sides, then place the chicken in the dish and turn to coat with sauce. Turn chicken skin side down.
- Turn oven to 425. (I don’t preheat the oven because I like the chicken to marinate for the few minutes it takes the oven to heat up.)
- When the oven is ready, roast the chicken skin side down for 30 minutes. Remove dish from oven and turn chicken over.
- Roast chicken skin side up for another 10-15 minutes, until chicken is done and skin is well-browned.
Tips for making rosemary balsamic chicken
- Use a meat thermometer so you don’t overcook the chicken. This way, whether you’re using chicken pieces, boneless breasts, thighs, or even pork chops, you’ll know when the meat is perfectly cooked. The internal temperature of the chicken should be 165°F.
- Here’s my secret tip: place all the balsamic marinade ingredients in a large freezer bag along with the chicken and freeze it. Then, take it out in the morning and place it in the refrigerator to thaw. When you’re ready for dinner, pour the whole thing into a baking dish and bake as instructed. So easy!
- This recipe is also fabulous on the grill. Just allow the chicken to rest in the balsamic sauce for 15-20 minutes and then grill.
What to serve with balsamic roasted chicken
FAQs for balsamic chicken
Can you freeze this? You can freeze the chicken in the marinade before cooking, or you can freeze the leftovers. If freezing leftovers, allow the chicken to cool and then put it in an airtight container for up to six months.
How do I store leftovers? Store leftovers in the fridge for 2-3 days.
Is this recipe good for meal prep? It’s perfect—easy prep, and you can cook a big batch for several meals.
Rosemary Balsamic Chicken
- ½ cup balsamic vinegar
- ¼ cup honey
- ¼ cup brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 3 tablespoons finely minced garlic
- 2 tablespoons finely chopped fresh rosemary
- 1 small whole chicken, cut into 8 pieces
- Salt and pepper
- Pour all ingredients except chicken in a shallow 9×13 inch baking dish. Mix well with fork or flat whisk.
- Salt and pepper the chicken on both sides then place chicken in dish and turn to coat with sauce. Turn chicken skin side down.
- Turn oven to 425. (I don’t preheat the oven because I like the chicken to marinate for the few minutes it takes the oven to heat.)
- When oven is ready, roast chicken skin side down for 20 minutes. Remove dish from oven and turn chicken over.
- Roast chicken skin side up for another 10-15 minutes, until chicken is done and skin is well-browned and thermometer registers
Update Notes: This post was originally published April 29, 2013, and on February 12, 2024, was updated with one or more of the following: step-by-step photos, video, updated recipe, or new tips.