Video and Written Recipe by Dena Fenza (@miciamammas on Instagram)
Roasted Chicken with an Apricot and Balsamic Glaze is part of my easy dinner series. It is one of the simplest and most flavorful recipes that I will ever post. The marinade comes together in minutes. So you simply marinate the chicken and get it in the oven. That’s it. I love to serve it with a side salad. Such a delicious and healthy meal. I hope you will try it!
Quick note: High-quality quality balsamic is key here. You almost want the balsamic to be thick like a glaze so be sure to purchase one that is a good quality. You could even use a glaze if you would like.
Ingredients:
- 2 1/2 lbs. Chicken Breast, I use bone in/skin on breasts. But you can use boneless/skinless
- ½ Cup Apricot Jam
- 2 Tbsp. Balsamic Vinegar **HIGH Quality is very important
- 2 Tbsp. Grain Mustard
- 2 Tbsp. Olive Oil, plus extra for greasing the pan
- 2 Tbsp. Fresh Rosemary, chopped
- 1 ½ Tsp. Salt
- ½ Tsp. Black Pepper
Method:
- Trim any excess fat from your breast. Cut each breast in half. You can even have your butcher do this.
- In a large bowl mix the jam with balsamic vinegar, grain mustard, olive oil, rosemary, salt and pepper.
- Add in the chicken and incorporate it into the marinade. Put in the refrigerator for at least an hour.
- Preheat the oven to 400.
- Grease a 13 x 9 baking pan with olive oil.
- Place the chicken in the pan skin side up and pour in the marinade.
- Get it in the oven for 45 minutes until cooked through and serve.
