ROASTED BALSAMIC CHICKEN WITH BABY TOMATOES
I love this recipe. It's great paired with salad and/or brown basmati rice. So Paleo. So delicious!
Provided by KissRiss
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h50m
Yield 4
Number Of Ingredients 8
Steps:
- Mix balsamic vinegar, olive oil, mustard, and garlic together in an oven-safe baking dish; season with salt and pepper. Place the chicken breasts in the vinegar mixture.
- Marinate chicken in the refrigerator for at least 4 hours.
- Preheat oven to 400 degrees F (200 degrees C).
- Roast chicken in the preheated oven for about 30 minutes. Add tomatoes to the baking dish and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Sprinkle lemon zest and drizzle lemon juice over the chicken.
Nutrition Facts : Calories 322.7 calories, Carbohydrate 9.8 g, Cholesterol 129.2 mg, Fat 9.1 g, Fiber 0.9 g, Protein 48 g, SaturatedFat 2 g, Sodium 259.6 mg, Sugar 4.6 g
BALSAMIC ROAST CHICKEN
When the aroma from this dish fills your house, your family will think you spent all day cooking. But this elegant, Sunday-special roast chicken, flavored with rosemary, wine and balsamic vinegar, is surprisingly simple to make. -Tracy Tylkowski, Omaha, Nebraska
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 12 servings (1-1/2 cups onion sauce).
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Mix rosemary, garlic, salt and pepper. Place onions in a roasting pan; place chicken over onions, breast side up. , Pat chicken dry. With fingers, carefully loosen skin from chicken; rub rosemary mixture under the skin. Secure skin to underside of breast with toothpicks. Tuck wings under chicken; tie drumsticks together., Mix wine and vinegar; pour over chicken. Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Transfer onion and pan drippings to a small bowl; skim fat. Remove and discard skin from chicken before serving. Serve with onion sauce.
Nutrition Facts : Calories 182 calories, Fat 7g fat (2g saturated fat), Cholesterol 77mg cholesterol, Sodium 275mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
ROASTED CHICKEN WITH BALSAMIC VINAIGRETTE
Provided by Giada De Laurentiis
Categories main-dish
Time 3h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
- Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.
ROASTED BALSAMIC CHICKEN
I cannot take credit for this yummy recipe. It's a "Giada" recipe from her Everyday Italian Cookbook. Mangia!
Provided by Joanne Bellezza-Loughlin
Categories Roasts
Time 45m
Number Of Ingredients 10
Steps:
- 1. Place chicken pieces in large baking pan. Be sure not to over-crowd the chicken.
- 2. Whisk together the vinegar, lemon juice, mustard, garlic, salt, and pepper. Then whisk in the oil. Pour over the chicken pieces and coat. Cover and refrigerate for at least 2 hours and up to 1 day turning every couple of hours.
- 3. Preheat oven to 400 degrees and roast uncovered for approximatly 45 minutes. Using tongs, transfer chicken to a serving platter and keep warm.
- 4. Skim the fat off the top of the sauce that remains in the pan. Put the sauce in a sauce pan and cook on low to reduce to half - about 8 minutes. (I just put the roasting pan on top of the stove on low heat and reduced in the pan - anything not to dirty another pot.)
- 5. Pour the sauce over the chicken and top with parsley and lemon zest.
- 6. NOTE: I sprinkled parsley flakes on the chicken before roasting. And I didn't use the lemon zest because my family isn't a fan.
BALSAMIC ROASTED CHICKEN THIGHS WITH ROOT VEGETABLES
I will always remember the way my grandmother's house smelled when she made these balsamic chicken thighs every Sunday. Ever since she gave me the recipe, the heartwarming flavors always take me back to my childhood. - Erin Chilcoat, Central Islip, New York
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a bowl, whisk 3 tablespoons oil, mustard, vinaigrette and 1/2 teaspoon each salt and pepper until blended. Add chicken, turning to coat. Refrigerate, covered, 6 hours or overnight., Preheat oven to 425°. Place chicken, skin side up, on half of a greased 15x10x1-in. baking pan. Place parsnips and sweet potato in a large bowl; add shallots, caraway seeds and the remaining oil, salt and pepper and toss to combine. Arrange in a single layer on remaining half of pan., Roast chicken and vegetables 20 minutes. Stir vegetables; roast chicken and vegetables until a thermometer inserted in chicken reads 170°-175° and vegetables are tender, 15-20 minutes longer., Transfer vegetables to a bowl; toss with 2 tablespoons parsley and half of the bacon. Serve chicken with vegetables; sprinkle chicken with the remaining parsley and bacon.
Nutrition Facts : Calories 480 calories, Fat 27g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 604mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 5g fiber), Protein 27g protein.
BALSAMIC CHICKEN WITH ROASTED TOMATOES
This entree is a fantastic way to savor fresh tomatoes, especially during the warm summer months. It's quite simple, but the sweet, tangy tomato glaze is so good. -Karen Gehrig, Concord, North Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. In a small bowl, mix honey and 1 tablespoon oil. Add tomatoes and toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake 5-7 minutes or until softened., Pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet, heat remaining oil over medium heat. Add chicken; cook 5-6 minutes on each side or until no longer pink. Serve with roasted tomatoes; drizzle with glaze.
Nutrition Facts : Calories 306 calories, Fat 11g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 384mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
ROASTED BALSAMIC-GLAZED CHICKEN
Provided by Reggie Southerland
Categories main-dish
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Combine the vinegar, oil, salt, pepper, herbes de Provence, and lemon juice in a bowl, whisking until emulsified.
- Pour over the chicken, taking care to completely coat it. Insert the reserved squeezed lemons, plus the rosemary and garlic into the cavity. Layer the onions in a roasting pan and place the chicken on top. Slice the fennel in half lengthwise and surround the chicken with it, cut side down.
- Put the chicken in the oven and immediately reduce the temperature to 250 degrees F and roast for 1 1/2 to 2 hours, basting occasionally.
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