Roasted Balsamic Chicken with Baby Tomatoes

Why You’ll Love This Recipe

This recipe brings together the best of balsamic vinegar and roasted chicken in a fuss-free, one-pan meal. The balsamic marinade caramelizes beautifully in the oven, giving the chicken a luscious, rich flavor. The sweet-tart baby tomatoes complement the savory chicken perfectly, making this dish both flavorful and vibrant. With minimal ingredients and easy preparation, Roasted Balsamic Chicken with Baby Tomatoes is a go-to meal that’s sure to impress.

Ingredients

• ½ cup balsamic vinegar
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard (or more to taste)
• 1 clove garlic, minced (or more to taste)
• Salt and freshly ground pepper, to taste
• 4 large skinless, boneless chicken breast halves
• 1 cup cherry tomatoes, halved
• 1 lemon, zested and juiced

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the marinade: In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, garlic, salt, and pepper. Taste the marinade and adjust the mustard or seasoning as needed.
2. Marinate the chicken: Place the chicken breasts in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring it’s well-coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes to 1 hour for maximum flavor.
3. Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
4. Prepare the chicken for roasting: Remove the chicken breasts from the marinade (discard the marinade) and place them on the prepared baking sheet. Arrange the halved cherry tomatoes around the chicken.
5. Roast the chicken: Roast in the preheated oven for 20-25 minutes or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
6. Finish with lemon: Once the chicken is cooked, remove it from the oven. Squeeze fresh lemon juice over the chicken breasts and sprinkle with lemon zest for a burst of freshness.
7. Serve: Serve the roasted balsamic chicken alongside the roasted baby tomatoes, and garnish with additional lemon zest or fresh herbs if desired.

Servings and Timing

• Servings: Serves 4
• Prep Time: 5 minutes (plus marinating time)
• Cook Time: 20-25 minutes
• Total Time: 35-45 minutes (including marinating time)

Variations

1. Add Herbs: For extra flavor, add fresh or dried herbs such as thyme, rosemary, or oregano to the marinade.
2. Use Different Tomatoes: If you don’t have cherry tomatoes, you can substitute with grape tomatoes, plum tomatoes, or even diced regular tomatoes.
3. Add Vegetables: Add some sliced bell peppers, onions, or zucchini to the roasting pan for a complete, one-pan meal.
4. Grilled Version: For a smoky flavor, grill the chicken instead of roasting it, basting with the balsamic marinade while cooking.
5. Honey Balsamic: For a sweeter twist, add a tablespoon of honey to the marinade for a touch of sweetness.

Storage/Reheating

• Storage: Store leftover roasted balsamic chicken in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the oven at 350°F for 10-15 minutes or until heated through. Alternatively, you can reheat it in the microwave, though the texture may not be as crisp.

FAQs

Can I use chicken thighs instead of breasts?

Yes! You can use skinless, boneless chicken thighs in this recipe. They’ll add a bit more flavor and juiciness.

How do I know when the chicken is fully cooked?

The chicken should reach an internal temperature of 165°F (75°C) for safety and optimal tenderness. You can use a meat thermometer to check.

Can I make this dish without the mustard?

Yes, you can omit the Dijon mustard if you prefer. It adds a bit of tanginess, but the dish will still be delicious without it.

Can I make the marinade ahead of time?

Absolutely! You can prepare the marinade up to 2 days ahead and store it in the refrigerator. Just be sure to add the chicken to the marinade before cooking.

Can I substitute the balsamic vinegar with something else?

If you don’t have balsamic vinegar, you can use red wine vinegar or apple cider vinegar, though the flavor will be slightly different.

Can I roast the tomatoes separately?

If you prefer, you can roast the tomatoes separately for a few minutes if you want them to have more of a charred flavor, but they can also cook with the chicken for a softer texture.

Can I add cheese to this recipe?

Yes! A sprinkle of Parmesan cheese or fresh mozzarella on top of the chicken in the final few minutes of roasting would be a delicious addition.

What can I serve with this dish?

This dish pairs beautifully with a variety of sides, such as mashed potatoes, roasted vegetables, a simple green salad, or even a side of pasta.

Can I freeze this dish?

While it’s best enjoyed fresh, you can freeze the cooked chicken (without tomatoes) in an airtight container for up to 3 months. Reheat thoroughly before serving.

How can I make this dish spicier?

Add a pinch of red pepper flakes or a bit of cayenne pepper to the marinade for an extra kick of heat.

Conclusion

Roasted Balsamic Chicken with Baby Tomatoes is a perfect combination of tangy, savory, and fresh flavors. The rich balsamic vinegar glaze caramelizes beautifully on the chicken, while the tomatoes add a juicy burst of freshness. This simple yet elegant dish is ideal for a busy weeknight or a dinner party, and it’s sure to satisfy everyone at the table. Enjoy this easy and flavorful meal that’s both comforting and delicious!

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