Baked Lemon Balsamic Chicken
This Baked Lemon Balsamic Chicken recipe is delicious, fast, and easy to create. Experience fresh and delightful flavours that provide joy and comfort. A healthier and tastier step up from any regular chicken meal. This recipe works beautifully with our White Lemon Balsamic and Italian Herb EVOO!
Ingredients
- 4 boneless, skinless chicken breasts (or your favorite chicken pieces – free-range if possible)
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon Italian Herb EVOO
- Blend of Herbs (optional due to flavour infusion of EVOO)
For the Lemon Balsamic Glaze
- ¼ cup honey
- ½ cup White Lemon Balsamic
- 1 tablespoon freshly squeezed lemon juice from ½ lemon
- 1 teaspoon lemon zest from ⅓ lemon
- Kosher salt and freshly ground black pepper to taste
Instructions
-
Prepare the glaze according to directions below. Set aside.
For the Chicken
-
Preheat oven to 400°F.
-
Cover a baking sheet with aluminum foil then spray it with nonstick spray.
-
Pat the chicken pieces with a paper towel to dry.
-
Place chicken on the baking sheet and brush it with olive oil. Sprinkle with herbs. Salt and pepper both sides of the chicken
-
Cook for 15 minutes.
-
Take the chicken out of the oven.
-
Brush both sides of the chicken with the prepared lemon glaze.
- Place the chicken back in the oven and bake a total of 10-15 minutes. Every 5 minutes, brush lemon glaze over the top of the chicken pieces. The total cooking time should be 30-40 minutes depending on the size of the chicken breasts.
- Take the chicken out of the oven and place the pieces on a plate. Cover loosely and let it rest for 5 minutes. When ready to serve, place the chicken on a plate and drizzle with lemon glaze.
For the Lemon Balsamic Glaze
-
Spray a small saucepan with cooking spray.
-
Pour the honey into the pan, and bring it to a boil.
-
Boil at med-low heat for 5 minutes or until the honey turns a darker golden brown.
-
Turn down the heat and slowly add lemon juice, balsamic vinegar, lemon zest, salt, and pepper.
-
Whisk well and bring back to a boil.
-
Boil over low heat until the honey-vinegar mixture has reduced 10-15 minutes.
-
Whisk often.
-
The glaze will thicken so once it has reduced, take it off the heat and reheat right before drizzling over the chicken. (This sweet vinegar reduction is called a gastrique. I love learning cooking tidbits like this.)