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A large dish of balsamic chicken with lemon with. some fresh chopped parsley as a garnish

Balsamic Chicken with Lemon

Byron
Balsamic Chicken with Lemon is an easy-to-make main meal recipe that is loaded with Mediterranean flavors. Succulent and juicy oven-baked chicken pieces cooked in the rich, tangy flavors of balsamic vinegar with the bright, zesty notes of fresh lemon. Finished with a beautiful caramelized sauce, Balsamic Chicken with Lemon is an easy-to-make yet elegant dish that’s perfect for any weeknight dinner or special occasion.
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Prep Time 5 minutes
Cook Time 35 minutes
Marinade time: 10 minutes
Total Time 50 minutes
Course dinner, Main Course, meat
Cuisine Italian, Mediterranean
Servings 6 main
Calories 440 kcal

Equipment

  • Large bowl
  • Large oven-safe casserole dish
  • Fork or spoon
  • Cooking tongs
  • Oven

Ingredients
  

For the marinade

  • ¼ cup extra virgin olive oil
  • 4 garlic cloves minced
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 2 tablespoons of honey
  • ¼ cup balsamic vinegar
  • 2 tablespoons tomato paste
  • All-purpose flour optional for thickening sauce

For the chicken

  • 35 oz. 1 kg chicken pieces (legs, thighs, etc)
  • 1 large onion thinly sliced
  • 1 lemon sliced into rounds

Instructions
 

Step 1 - Prepare Marinade

  • Preheat oven 400°F/200°C.
  • Add all of the marinade ingredients into a large bowl and mix well.
    ¼ cup extra virgin olive oil, 4 garlic cloves, 1 teaspoon onion powder, 1 teaspoon dried oregano, 2 tablespoons of honey, ¼ cup balsamic vinegar, All-purpose flour
  • Add chicken pieces and marinade for 5-10 minutes while oven warms up.
    35 oz. 1 kg chicken pieces (legs, thighs, etc)
  • Add onion and combine with chicken pieces and marinade.
    1 large onion
  • Add 2 tablespoons of tomato paste, mix well and set aside.
    2 tablespoons tomato paste

Step 2 - Add to a Casserole Dish

  • Transfer ingredients to a large oven-safe casserole dish.
  • Add sliced lemon rounds between chicken pieces.
    1 lemon

Step 3 - Bake Chicken

  • Place into the oven and bake for 20 minutes, and then rotate the chicken pieces in the sauce. Return to the oven and cook for another 10-15 minutes or until chicken is cooked through. Plenty of sauce will be in the bottom of the dish which begs some steamed rice for a good mop up.
  • Before serving, use a meat thermometer to check the internal temperature of the chicken has reached 165°F/74°C.

Step 4 - Time to Serve

  • Serve with some steamed rice and your favorite steamed greens or veggies.

Video

Notes

Cooking Tips:

  • If you want an extra thick sticky sauce, substitute balsamic glaze for the balsamic vinegar. 
  • To thicken the sauce without using balsamic glaze, mix the marinade ingredients in a small bowl and slowly add more honey and all-purpose flour. Around 1-2 tablespoons of flour is plenty and will give the sauce a much thicker consistency once it is cooked with the chicken. 
  • We used a few cuts of bone-in chicken for this recipe (thigh, drumstick, quarters), however, boneless or bone-in chicken thighs will also work great. Chicken quarters will also work, just ensure you adjust the cooking time to suit if the chicken cuts used are thicker than 1.5 inches. 
  • As noted above in the instructions, before serving, use a meat thermometer to check the internal temperature of the chicken has reached 165°F/74°C. 
Keyword baked chicken, Balsamic, Balsamic vinegar, Chicken, lemon, oven baked