A tangy balsamic roasted chicken featuring moist chicken breasts perfectly seasoned with a simple balsamic marinade.
Yesterday, Kim and I shared our homemade balsamic marinade. Today, we’re sharing a chicken recipe that uses that marinade. It adds a tangy flavor to the dish and helps to tenderize the chicken. Also, it helps to keep the poultry moist while cooking in that dry heat. The recipe takes about an hour to complete, mostly due to the marinating step.
The meat will need to marinate for about 30-minutes before roasting. However, I wouldn’t recommend it letting marinate for more than an hour. Over-marinated chicken has a grainy texture; similar to what chain restaurants serve. So, to avoid that unpleasant texture, it’s best to keep marinating to a minimum. Shall we get cooking?
How to make balsamic roasted chicken?
First, you’re going to need a 1-gallon sized zip-top bag, or a large container with a lid.
After that, place the chicken breasts and 1 cup of marinade into the bag or container. Be sure to reserve a 1/4-cup of the marinade. Set it aside for later.
Next, remove as much air as you can and seal the chicken. Let the poultry marinate in your fridge for at least 30-minutes.
Now, while the chicken sits, preheat your oven to 425°F, and spray a 9×13-inch dish with non-stick cooking spray.
Once the chicken has marinated, transfer it to the baking dish and discard the marinade from the container.
Then, place the meat into the oven to roast (uncovered) for 20-25 minutes. Remove it from the oven.
Afterward, add the halved tomatoes to the dish, along with the reserved marinade. Place the chicken back into the oven.
Allow it to continue cooking for another 15-minutes or so. Use a meat thermometer to measure the thickest part of the poultry. If it reads, 165°F then chicken is fully cooked.
Last, remove it from the oven and let it rest for 5-10 minutes before serving.
That’s it, your balsamic roasted chicken recipe is done! Kim and I hope you enjoy it and wish you all the best 🙂
- To save time during the prep process, halve the tomatoes while the chicken roasts for the first 20-minutes.
- If you’re using a store-bought marinade or vinaigrette, be sure to keep the sugar content low. Otherwise, the marinade will burn when roasted.
- A good side dish for this recipe would be cheesy roasted asparagus, honey garlic green beans, or sautéed broccoli with garlic.
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- 1 to 1 ½ pounds chicken breasts
- 1 ¼ cups balsamic marinade reserve ¼ cup marinade
- 1 pint cherry tomatoes halved
- Place the chicken breasts and 1 cup of marinade in a gallon sized, plastic zip bag. Refrigerate for at least 30 minutes or up to an hour.1 to 1 ½ pounds chicken breasts1 ¼ cups balsamic marinade
- While the chicken marinates, preheat the oven to 425°F, and lightly grease a 9 x 13-inch baking dish. Set aside.
- After the chicken marinates, use tongs to transfer it to the baking dish in an even layer and discard the marinade. Roast for 20 to 25 minutes, then add the tomatoes and drizzle the remaining marinade over chicken and tomatoes.1 pint cherry tomatoes
- Return the chicken to the oven and roast for an additional 10 to 15 minutes until an instant read thermometer reads 165°F when inserted into the thickest part of the chicken. Allow the chicken to rest for 10 minutes before serving.
- Store any leftovers in the refrigerator for up to 3 days.