Recipe for Baked Balsamic Chicken.
Sometimes when I’m bored of our usual chicken recipes, I try to create something on the fly – this is one of those recipes. We really love balsamic vinegar and lately have really taken a liking to baked vegetables instead of boiled (which is what we’ve had for years). So, I combined the two and this is what I ended up with.
I must say, I’m very happy with how this recipe turned out. It was flavourful and the balsamic vinegar wasn’t as powerful as I was worried it would be. Elliott even ate this meal and he is the pickiest eater on the planet!
Baked Balsamic Chicken & Carrots
- Servings: 4
- Salt & Pepper
- 4 Boneless, Skinless Chicken Breasts
- 2 Cups Carrots, Sliced
- 1/4 Cup Olive Oil
- 1 Tablespoon Thyme
- 2 Cloves Garlic, Minced
- 1 Teaspoon Basil
- 1/3 Cup Balsamic Vinegar
- 1/2 Teaspoon Sugar
- Heat oven to 400F.
- Arrange chicken and carrots in a large roasting pan (do not let the chicken touch the carrots).
- Mix together balsamic vinegar, olive oil, thyme, garlic, basil, sugar, and a dash of both salt and pepper. Pour mixture over chicken and carrots, and bake for about 25 minutes or until chicken juices run clear.