Lemon Rosemary Balsamic Roast Chicken

Lemon Rosemary Balsamic Roast Chicken
Photo by Scott Phillips


  • 6 to 8 2-inch sprigs fresh rosemary
  • ¼ cup extra-virgin olive oil
  • 2 Tbs. fresh lemon juice
  • 2 bone-in, skin-on chicken breast halves
  • ½ large lemon, thinly sliced into half-moons
  • 4 sprigs fresh rosemary, for garnish (optional)
  • Kosher salt
  • + 8 more ingredients
    • 1/3 cup Dijon mustard
    • 4 bone-in, skin-on chicken thighs
    • 1-½ tsp. kosher salt
    • 1/3 cup balsamic vinegar
    • 5 large cloves garlic, peeled
    • 2 tsp. chopped fresh rosemary
    • 2 tsp. packed finely grated lemon zest
    • 1/3 cup packed light brown sugar

Crush the garlic cloves, sprinkle with a little salt, and mince finely into a paste; you should have 1-1/2 to 2 Tbs. Set aside. In a small bowl, combine the mustard, brown sugar, vinegar, olive oil, lemon juice, lemon zest, and chopped rosemary and whisk until thoroughly combined.

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network