I’m not joking, this was a 1.19 pound chicken breast. That’s HUGE. That’s a little over 1/2 kilo.
I used to make this fairly often several years ago, and it’s a great marinade! If you can get your hands on a whole, cut up chicken, it makes a beautiful meal for a family and looks really stunning on a platter. Add some mashed cauliflower to soak up the sauce, and a nice, simple salad of greens and tomato, and you’ll have a dish that “probably” won’t have any leftovers. But if you DO have some leftover chicken, it makes an awesome topping for a salad the next day.
*tip – when using balsamic vinegar as a marinade, you do not need to use your most expensive bottle. Save that for use as a salad dressing or drizzled over vegetables.*
1/4 C Balsamic Vinegar
2 T olive oil
2 T Dijon Mustard
2 T lemon juice
1 t minced garlic
1 t minced onion
1 t dried rosemary
1 t honey
pinch salt, pinch pepper, pinch hot pepper, pinch beet powder
After it cooks: 1/4 C hot chicken broth with splash of lemon juice
Preheat oven to 400 F
Whisk the marinade together and pour over the chicken breast. I like to use a resealable kitchen storage bag, which I wash and reuse. Marinate for at least an hour, but it’s even nicer to do it overnight. Remove from bag and let excess marinade drip off. Place the chicken breast, skin side up on a rack over a roasting pan. Cook for approximately 35 minutes, brushing once during the cooking with the reserved marinade. Remove from oven and put on a dish under a tent of aluminum foil while you prepare the sauce.
Put the roasting pan on top of the burner (make sure you are using a pan that is both oven and stove top safe!) Turn the burner to medium and pour the chicken broth into the pan. Use a wooden spoon to scrape up all of the drippings from the pan. Cook over medium heat until reduced by about 1/3. Add a splash of lemon juice. Remove from burner, pour over the chicken and serve! This is an excellent marinade for a whole chicken as well! Increase the cooking times by 5 minutes for the rest of the chicken (thighs, wings, legs, etc).