Baked Lemon Balsamic Chicken

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.)

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