Lemon Rosemary Balsamic Roast Chicken

Lemon Rosemary Balsamic Roast Chicken
Photo by Scott Phillips


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

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


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