Chicken is a go-to weeknight dish for many busy moms, and keeping it from becoming boring can be something of a challenge. This recipe is easy to prepare but the complexity of flavors will delight your family and even make for great leftovers.
I like to use a whole cut-up chicken, but have also used just bone-in breasts. I’m not a fan of boneless, skinless breasts in most recipes because they dry out so easily. If using a whole cut-up chicken, try to start with a young, small chicken so the breasts are not hugely out of proportion to the rest of the chicken.
Here’s what I like best about making this chicken—everything is prepared in one dish so cleanup is a snap! Just mix balsamic vinegar, honey, brown sugar, soy sauce, olive oil, chopped garlic, fresh rosemary and a little salt and pepper in a shallow 13 x 9 inch baking dish or pan.
Place the chicken in the dish and turn to coat with the sauce. Then turn the chicken skin side down. I like to wait until this point to pre-heat the oven so the chicken has about 15 minutes to marinate. Roast the chicken skin side down for about thirty minutes, then flip over and roast for another 10-15 minutes, until done and nicely browned.
- 1/2 cup good quality balsamic vinegar
- 1/4 cup honey
- 1/4 cup brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 3 tablespoons finely minced garlic
- 2 tablespoons finely chopped fresh rosemary
- 1 young chicken cut into 8 pieces
- salt and pepper
Pour all ingredients except chicken in a shallow 9x13 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 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.