Roasted Chicken with Balsamic Vinaigrette is a timeless and flavorful dish where tender chicken meets a rich, tangy, slightly sweet balsamic glaze. The balsamic vinaigrette not only infuses the meat with incredible depth but also creates a beautiful caramelized finish during roasting.

Whether you’re preparing a cozy family dinner or hosting guests, this dish is simple, impressive, and packed with flavor.

Why I Love This Recipe

I love this recipe because it’s:

Effortless yet elegant—perfect for weeknights or special occasions.
The balsamic vinaigrette caramelizes as it roasts, adding a glossy, flavorful glaze.
It’s versatile—pair it with roasted veggies, salad, or mashed potatoes.
The chicken stays juicy and tender, and leftovers are great for meal prep.

Why It’s a Must-Try Dish

Combines sweet, savory, and tangy flavors beautifully
Made with simple pantry staples
One-pan meal with easy cleanup
Healthy, high-protein, and satisfying
Looks and tastes like a dish from a restaurant

Prep and Cook Time:

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Servings: 4
Calories: ~350–400 kcal per serving (varies with portion size and cut)

Ingredients:

For the Chicken:

4 bone-in, skin-on chicken thighs or breasts
Salt and black pepper, to taste
2 tbsp olive oil
4 garlic cloves, minced
1 tbsp fresh rosemary or thyme (or 1 tsp dried)

For the Balsamic Vinaigrette:

¼ cup balsamic vinegar
2 tbsp Dijon mustard
2 tbsp olive oil
1 tbsp honey or maple syrup
1 tbsp lemon juice
Salt and pepper, to taste

Step-by-Step Preparation Method:

Step 1: Preheat and Prepare

Preheat oven to 200°C (400°F).
Pat chicken dry with paper towels. Season both sides with salt, pepper, and rosemary.

Step 2: Sear the Chicken

In a large ovenproof skillet, heat 2 tbsp olive oil over medium-high heat.
Place chicken skin-side down and sear for 4–5 minutes until golden brown.
Flip and cook 2 more minutes. Turn off heat.

Step 3: Mix the Vinaigrette

In a small bowl or jar, whisk together balsamic vinegar, Dijon mustard, olive oil, honey, lemon juice, salt, and pepper until smooth.

Step 4: Add Sauce and Roast

Pour half of the balsamic vinaigrette over the chicken.
Transfer skillet to the preheated oven. Roast for 30–35 minutes or until the internal temperature reaches 74°C (165°F).
Spoon remaining vinaigrette over the chicken during the last 10 minutes of cooking for extra flavor.

Step 5: Rest and Finish

Remove from oven and let rest for 5 minutes.
Spoon the pan juices over the chicken before serving.

How to Serve

Serve hot with:

Garlic mashed potatoes, roasted sweet potatoes, or quinoa
Roasted vegetables (like Brussels sprouts, carrots, or green beans)
Crisp salad with vinaigrette for a fresh side
Garnish with fresh parsley or lemon wedges

Additional Recipe Tips and Variations

Boneless chicken? Works too—reduce oven time to 20–25 minutes.
Want extra caramelization? Broil for the last 2–3 minutes.
Add vegetables: Toss baby potatoes, carrots, or onions in the same pan with the vinaigrette.
Use chicken drumsticks or thighs for juicier meat.
Make it spicier: Add a pinch of chili flakes to the vinaigrette.
Herb swaps: Use basil or oregano instead of rosemary.

Freezing and Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze cooked chicken for up to 3 months in freezer-safe containers.
To reheat: Warm in a 175°C (350°F) oven or microwave with a splash of broth to retain moisture.

Special Equipment Needed

Ovenproof skillet or cast iron pan
Mixing bowl or jar (for vinaigrette)
Meat thermometer (for best results)
Tongs or spatula

Frequently Asked Questions (FAQ)

Q: Can I use balsamic glaze instead of vinegar?

A: Balsamic glaze is more concentrated and sweet. If using it, reduce or skip the honey and adjust to taste.

Q: Can I use boneless skinless chicken?

A: Yes! Just reduce the oven time to 20–25 minutes and keep a close eye to avoid drying out.

Q: Can I meal prep this?

A: Absolutely. The chicken reheats beautifully, and the vinaigrette doubles as a salad dressing.

Q: Can I grill instead of roast?

A: Yes! Grill the chicken until fully cooked, and brush with vinaigrette during the last few minutes.

Conclusion

Roasted Chicken with Balsamic Vinaigrette is proof that a simple, wholesome dinner can taste like something out of a fine restaurant. The crispy golden skin, juicy interior, and punchy vinaigrette make this a repeat-worthy dish. Whether you’re feeding your family or guests, it’s guaranteed to impress with minimal effort and maximum flavor.