Recipe: Balsamic chicken with rosemary & Extra Virgin Olive Oil

Serves 4, with leftovers

Ingrediends

3 tablespoons chopped fresh rosemary
5 cloves garlic, finely chopped
2 tablespoons of Extra Virgin Olive Oil
1 teaspoon salt
6 bone-in chicken breast halves (about 4 1/2 pounds total)
4 teaspoons high-quality balsamic vinegar

Method

1. Set the oven at 400 degrees. Have on hand a large rimmed baking sheet.
2. In a small bowl, stir together rosemary, garlic, olive oil, and salt. Divide the rosemary mixture evenly among the 6 breasts, rubbing it all over the chicken and under the skin.

3. Place the chicken breasts on the baking sheet. Roast for 35 minutes or until a meat thermometer inserted into the thickest part of the meat registers 160 degrees. Let the chicken rest in a warm place for 5 minutes (the temperature will rise a few degrees).

4. Drizzle 1 teaspoon balsamic vinegar on each of 4 breasts. (Set aside 2 half breasts for the salad.)

Recipe source www.boston.com

Recipe: Balsamic chicken with rosemary & Extra Virgin Olive Oil, 5.6 out of 10 based on 12 ratings

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