This is easy and delicious! My kids rave about this and they can be picky eaters. It is so easy to fix, but you do have to think ahead in order to get the 2 hours of marinating done. Not a last minute supper...but almost!
1/4 c balsamic vinegar
1/4 c honey
1/4 c olive oil
2 T fresh rosemary
1 tsp salt
3 lbs chicken (breast, thighs, legs)
Combine first 5 ingredients in a large heavy-duty zip-top plastic bag; add chicken. Seal and marinate in refrigerator 2 hours, turning occasionally.
Remove chicken, and place in a lightly greased baking pan (13x9); pour marinade over chicken.
Bake at 375 degrees for 40-45 minutes or until done, basting often with pan drippings.
Serves my family of 6 with leftovers.
I like to make extra and have this for lunch the next day, too. It is quite good over rice or couscous - and save some of the good pan juices to pour over that rice!
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