Lemon Rosemary Balsamic Roast Chicken

Lemon Rosemary Balsamic Roast Chicken
Photo by Scott Phillips


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

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