Ingredients
Method
- In a large mixing bowl, whisk together the olive oil, balsamic glaze, tomato paste, honey and lemon juice. Add the garlic cloves, thyme, oregano and sweet paprika. Whisk again to combine.
- Pat the chicken dry and season generously with kosher salt and black pepper on both sides.
- Add the chicken to the mixing bowl and toss to coat with the balsamic marinade. Set aside briefly for a few minutes while you heat the oven (or if you have time, cover and refrigerate for a couple hours).
- Heat the oven to 425 degrees F and adjust a rack in the middle.
- Transfer the chicken to a baking dish or a heat-safe skillet. Bake on the center rack of the heated oven for about 25 to 30 minutes or until the chicken is fully cooked through (internal temperature of cooked chicken should register 165 degrees F).
Nutrition
Notes
- For perfectly cooked chicken, use a meat thermometer to ensure the internal temperature reaches 165°F; the chicken should be juicy and no longer pink in the center.
- To avoid dryness, be careful not to overbake the chicken; check it at 25 minutes and remove it once cooked through.
- If you're out of honey, feel free to substitute with pure maple syrup or agave nectar for a similar sweetness that balances the balsamic glaze.
- For a quick flavor boost, marinate the chicken for at least 15 minutes at room temperature; if you have more time, refrigerate for up to 2 hours for deeper flavor.
- Store any leftovers in an airtight container in the fridge for up to 3 days; reheating in the oven at 350°F helps keep the chicken moist.