Savor the Flavors: Balsamic Glazed Chicken with Roasted Vegetables
Indulge in a mouthwatering fusion of flavors with this delectable Balsamic Glazed Chicken dish. Succulent chicken breasts are coated in a rich and tangy balsamic glaze, perfectly complemented by a medley of caramelized roasted vegetables. Prepare to feast on a symphony of taste and textures that will leave your taste buds singing!
Ingredients:
- 4 boneless, skinless chicken breasts (about 1 pound)
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups mixed vegetables (such as bell peppers, zucchini, and red onion), diced
Instructions:
Balsamic Glazed Chicken marinade ingredients (balsamic vinegar, honey, Dijon mustard, garlic, thyme, rosemary)
The marinade for the Balsamic Glazed Chicken is a delicious combination of flavors that adds depth and richness to the dish. It includes balsamic vinegar, honey, Dijon mustard, garlic, thyme, and rosemary.
The balsamic vinegar provides a tangy and slightly sweet flavor, while the honey adds a natural sweetness and helps to caramelize the chicken as it cooks. The Dijon mustard adds a subtle tang and helps to emulsify the marinade, creating a cohesive sauce. The garlic adds a rich and savory note, while the thyme and rosemary provide an earthy and aromatic element.
When combined, these ingredients create a marinade that not only enhances the flavor of the chicken but also helps to tenderize and moisten the meat. The acidity of the balsamic vinegar helps to break down the proteins in the chicken, resulting in a more tender and juicy texture.
Overall, the marinade ingredients for the Balsamic Glazed Chicken contribute to the deliciousness of the dish and make it a flavorful and enjoyable meal.
Preparing the chicken thighs for marinating
To prepare the chicken thighs for marinating, start by patting them dry with paper towels. This helps to remove any excess moisture, allowing the marinade to better adhere to the chicken. Next, season the chicken thighs with salt and pepper to taste. The salt helps to enhance the flavor of the chicken while the pepper adds a subtle kick.
Once seasoned, place the chicken thighs in a resealable plastic bag or a shallow dish. This allows for easy marinating and ensures that the chicken is evenly coated in the marinade. For the marinade, you can use a mixture of balsamic vinegar, olive oil, minced garlic, and honey. This combination adds a tangy and slightly sweet flavor to the chicken.
Pour the marinade over the chicken thighs, making sure to coat them thoroughly. If using a plastic bag, seal it tightly, allowing for any excess air to be removed. This helps to ensure that the chicken is fully submerged in the marinade and allows for maximum flavor absorption.
Place the chicken thighs in the refrigerator and let them marinate for at least 1 hour, or up to overnight. The longer the chicken marinates, the more flavorful and tender it will become.
Roasting the vegetables (Brussels sprouts, carrots, red onion) with olive oil, salt, and black pepper
To prepare the roasted vegetables for the balsamic glazed chicken, start by preheating your oven to 400°F (204°C).
Next, gather your ingredients: Brussels sprouts, carrots, and red onion. Wash and trim the Brussels sprouts, peel and slice the carrots, and thinly slice the red onion.
Place the prepared vegetables in a large bowl and drizzle with olive oil. Use about 2 tablespoons of olive oil to evenly coat the vegetables. Season with salt and black pepper to taste.
Toss the vegetables in the bowl to ensure they are well coated with the olive oil, salt, and black pepper.
Spread the seasoned vegetables out onto a baking sheet, arranging them in a single layer.
Place the baking sheet in the preheated oven and roast the vegetables for about 25-30 minutes, or until they are tender and lightly browned, stirring once or twice during the cooking process to ensure even browning.
Once the vegetables are roasted to perfection, they can be served alongside the balsamic glazed chicken for a delicious and nutritious meal.
Glazing the chicken with the marinade and baking it
Once the chicken has marinated for at least 30 minutes, it’s time to glaze it with the marinade and bake it to perfection. Glazing the chicken adds a burst of flavor and helps to keep it moist during the cooking process.
To glaze the chicken, preheat your oven to 375°F (190°C) and place the marinated chicken pieces on a baking sheet lined with parchment paper. Using a pastry brush or spoon, generously brush the marinade over the chicken, making sure to coat each piece evenly.
Once the chicken is glazed, transfer the baking sheet to the preheated oven and bake for about 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
While the chicken is baking, you can prepare the roasted vegetables. Toss your favorite vegetables, such as carrots, broccoli, and bell peppers, with olive oil, salt, and pepper. Spread the vegetables on a separate baking sheet and roast them in the oven for about 20-25 minutes, or until they are tender and slightly caramelized.
Once the chicken and vegetables are done, remove them from the oven and let them cool for a few minutes before serving. The combination of the glazed chicken and roasted vegetables creates a delicious and wholesome meal that is sure to please your taste buds.
Assembling the dish with roasted vegetables and glazed chicken
To assemble the dish with roasted vegetables and glazed chicken, start by preheating the oven to 425°F (220°C).
Place the seasoned chicken breasts on a baking sheet lined with parchment paper. Brush each chicken breast with a generous amount of balsamic glaze, ensuring they are fully coated.
In a separate bowl, toss the vegetables of your choice, such as bell peppers, zucchini, and red onion, with olive oil, salt, and pepper. Spread the vegetables evenly on another baking sheet.
Place both the chicken and vegetables in the preheated oven and roast for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
Once cooked, remove the chicken and vegetables from the oven. Allow the chicken to rest for a few minutes before slicing it into thin strips.
To serve, arrange the roasted vegetables on a platter and place the sliced glazed chicken on top. Drizzle any remaining balsamic glaze over the chicken and vegetables for added flavor. Garnish with fresh herbs, such as parsley or basil, if desired.
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