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Balsamic Roasted Chicken

chopping rosemary and garlic

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.

mixing garlic and rosemary with balsamic vinegar

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.

pour sauce over chicken

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.

Balsamic Roasted Chicken

See how easy that is? We eat this with anything from just a salad to green beans or butterbeans or rice or weeknight mashed potatoes...anything goes!

Balsamic Roasted Chicken with butterbeans


Balsamic Roasted Chicken

A super easy one-dish chicken recipe that's full of complex flavors and is good for you!
5 from 1 vote
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Course: Chicken
Cuisine: American
Keyword: balsamic roasted chicken
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 189kcal
Author: Lucy Brewer


  • ½ cup good quality 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 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.


Serving: 4servings | Calories: 189kcal | Carbohydrates: 40g | Protein: 1g | Sodium: 282mg | Sugar: 35g
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