I couldn’t take good pictures of Baked Balsamic Chicken but let me tell yah, the flavors were AMAZING! I used the marinade from the Greek Steak Kebabs that I made for July 4th. I just knew the flavors would be amazing on chicken too. I could’ve grilled the chicken pieces but it was so dang hot out here so I decided to bake ’em in the oven. And you’re probably saying, “so you heat up your kitchen instead” and you’re right. However, while the chicken were baking my daughter and I decided to swim in the pool. We were cooling off while the oven did its magic. I set it to bake in low heat while the rice was already cooking in the rice cooker and for the veggie side dish, I just warmed up stewed okra and tomatoes in the microwave. It was a simple dinner with flavors just blending all together harmoniously. Ah, so good!
Baked Balsamic Chicken
- 5-6 pcs chicken (thighs, legs)
- 1/2 cup lemon juice
- 1/4 cup balsamic vinegar
- 2 tbsp honey
- 1 tsp garlic powder
- 1 tbsp dried oregano
- 2 tsp salt
- 1/2 tsp black pepper
- In a ziploc bag combine lemon juice, balsamic vinegar, olive oil, honey, garlic powder, dried oregano, salt, and black pepper. Add the chicken pieces into the bag and gently massage the marinade and chicken together. Store in the fridge to marinate for 5-6 hours or overnight.
- After marinating, place the chicken pieces in the foil-lined sheet pan(easy clean up after cooking). Bake in 335degrees for an hour and a half. Crank it up to 350degrees for an extra 8 minutes to crispy up the skin.
Don’t forget to scoop some of the sauce from the sheet pan because it’s really good with rice. It was really hard to take good pictures but oh well.
I can’t tell you enough how good this was. The marinade baked and caramelized into the chicken, REALLY GOOD!