Roasted Balsamic Glazed Chicken Recipes

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BALSAMIC ROAST CHICKEN



Balsamic Roast Chicken image

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

2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
2 medium red onions, chopped
1 roasting chicken (6 to 7 pounds)
1/2 cup dry red wine or reduced-sodium chicken broth
1/2 cup balsamic vinegar

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

BALSAMIC GLAZED CHICKEN



Balsamic Glazed Chicken image

Looking for baked chicken recipes? This Balsamic Glazed Chicken from Delish.com is killer.

Categories     balsamic chicken     balsamic glazed chicken     balsamic chicken thighs     easy chicken thighs     chicken thigh recipes     chicken and potatoes     rosemary potatoes     rosemary chicken and potatoes

Time 55m

Yield 4

Number Of Ingredients 10

1/2 c. balsamic vinegar
2 tbsp. honey
1 1/2 tbsp. whole-grain mustard
3 cloves garlic, minced
Kosher salt
Freshly ground black pepper
4 bone-in, skin-on chicken thighs
2 c. baby red potatoes, halved (quartered if large)
2 tbsp. sprigs fresh rosemary, plus 1 tbsp. chopped
2 tbsp. extra-virgin olive oil, divided

Steps:

  • Preheat oven to 425°. In a large bowl, combine balsamic vinegar, honey, mustard, andgarlic and season with salt and pepper. Whisk until combined. Add chicken thighs and toss until fully coated. Transfer to the fridge to marinate, at least 20 minutes and up to 1 hour.
  • Meanwhile, prep potatoes: In a medium bowl, add potatoes and chopped rosemary and season with salt and pepper. Add 1 tablespoon oil and toss until combined. Set aside.
  • In a large ovenproof skillet over medium-high heat, heat remaining tablespoon oil. Add chicken and sear, skin side down, 2 minutes, then flip and sear 2 minutes more. Add potatoes, nestling them between chicken, and top with rosemary sprigs.
  • Transfer to the oven and bake until potatoes are tender and chicken is cooked through, 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking potatoes until tender.)
  • Serve chicken and potatoes with pan drippings.

ROASTED CHICKEN WITH BALSAMIC VINAIGRETTE



Roasted Chicken with Balsamic Vinaigrette image

Provided by Giada De Laurentiis

Categories     main-dish

Time 3h15m

Yield 6 servings

Number Of Ingredients 10

1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons olive oil
Salt and freshly ground black pepper
1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley leaves

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.

BALSAMIC-GLAZED ROASTED CHICKEN



Balsamic-Glazed Roasted Chicken image

This tangy dish nicely combines sweet and sour flavors. This is a great recipe for the single, busy person: it can even be made in a counter-top oven! I usually serve this with rice, or I pull the meat off the bone and serve it on a salad.

Provided by D. Todd Miller

Categories     Chicken Breast

Time 45m

Yield 1 serving(s)

Number Of Ingredients 7

1 large chicken breast, bone-in (I usually remove the skin)
1 teaspoon dried sage
fresh ground pepper, to taste
1 teaspoon soy sauce
2 teaspoons dried thyme
1/2 cup red currant jelly
2 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 400 degrees F. Prep a baking sheet with non-stick cooking spray.
  • Season chicken with sage, pepper, and soy sauce. Rub with 1 teaspoon dried thyme.
  • Place seasoned chicken on baking sheet, place in oven, and begin baking.
  • In the meantime, heat jelly, vinegar, and the other teaspoon of thyme in a small saucepan until jelly is melted. Remove from heat.
  • Frequently brush the baking chicken with glaze until chicken is thoroughly cooked and juices run clear (about 30 minutes total).

Nutrition Facts : Calories 709.8, Fat 13.8, SaturatedFat 4, Cholesterol 92.8, Sodium 478.5, Carbohydrate 120.1, Fiber 3, Sugar 86.2, Protein 31.4

BALSAMIC-GLAZED CHICKEN



Balsamic-Glazed Chicken image

Chicken, onions, and mushrooms with a slightly sweet balsamic glaze. Serve over rice.

Provided by Brandie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 7

1 pound skinless, boneless chicken breasts, cut into pieces
salt and ground black pepper to taste
¼ cup balsamic vinegar
¼ cup soy sauce
¼ cup water
2 tablespoons brown sugar
1 tablespoon olive oil, or more as needed

Steps:

  • Season chicken with salt and pepper. Mix balsamic vinegar, soy sauce, water, and brown sugar together in a small bowl until sugar is dissolved.
  • Heat oil in a large skillet over medium heat. Brown chicken in the hot oil until no longer pink in the center, 3 to 4 minutes per side. Remove from the skillet and set aside.
  • Add mushrooms and onion to the skillet, adding more oil as needed. Cook over medium heat until soft, about 5 minutes. Return chicken to the skillet and pour balsamic glaze on top. Reduce heat to low and let simmer gently until sauce thickens slightly and chicken is warmed through, 3 to 4 minutes.

Nutrition Facts : Calories 228.8 calories, Carbohydrate 14.6 g, Cholesterol 64.6 mg, Fat 6.2 g, Fiber 1.8 g, Protein 27.4 g, SaturatedFat 1.2 g, Sodium 1025.9 mg, Sugar 10.2 g

SKILLET BALSAMIC-GLAZED CHICKEN



Skillet Balsamic-Glazed Chicken image

This balsamic-glazed chicken is quick, easy, and very tasty!

Provided by Jenna

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 40m

Yield 4

Number Of Ingredients 7

⅓ cup balsamic vinegar
½ cup chicken broth
2 tablespoons white sugar
1 clove garlic, or more to taste, crushed
1 teaspoon Italian seasoning
4 (4 ounce) skinless, boneless chicken breasts
3 teaspoons olive oil

Steps:

  • Whisk together the vinegar, chicken broth, sugar, garlic, and Italian seasoning in a small bowl. Put chicken in a shallow bowl and add marinade. Allow to marinate for 20 minutes, turning chicken halfway.
  • Heat oil in a large skillet over medium-high heat. Remove chicken from marinade and place in skillet, saving marinade. Cook chicken for 4 minutes on each side. Add remaining marinade and cook until chicken is no longer pink in the center and the juices run clear, and sauce has started to thicken and coat chicken, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 198.7 calories, Carbohydrate 10 g, Cholesterol 65.4 mg, Fat 6.4 g, Fiber 0.2 g, Protein 23.9 g, SaturatedFat 1.3 g, Sodium 207.1 mg, Sugar 9.4 g

BALSAMIC ROASTED CHICKEN THIGHS



Balsamic Roasted Chicken Thighs image

Make and share this Balsamic Roasted Chicken Thighs recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken Thigh & Leg

Time 55m

Yield 6 serving(s)

Number Of Ingredients 6

6 chicken thighs, with bone and skin
1/2 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
2 garlic cloves, pressed
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cooking Day: mix oil, vinegar, garlic, salt, and pepper in a small bowl.
  • Transfer marinade to a large freezer bag.
  • Add chicken to bag, turning to coat thoroughly; remove as much air as possible, and seal bag.
  • Take a cake pan, or another pan with sides and lay bag flat; place pan in the freezer and flash freeze.
  • Once flash frozen, remove bag from pan and place bag inside freezer.
  • Serving Day: defrost meal--place in the refrigerator with a pan, plate, or bowl underneath to catch the extra moisture (or leaks) from defrosting; thaw chicken completely.
  • Place chicken, skin side up and well coated with marinade, into rimmed baking pan or dish.
  • Roast, uncovered in a 350° oven until brown and cooked through, about 35-40 minutes.
  • *Chicken may also be grilled over med-hot coals until cooked through, turning once.
  • Per serving--225 calories, 20.1 g fat, 0 g fiber.

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