- Honey and Balsamic Glazed Chicken
- Description
Honey Balsamic Glazed Chicken with Roasted Vegetables Baked chicken marinated in a mouth-watering honey and balsamic sauce served with a variety of deliciously roasted vegetables - a must have entrée.
Preparation time: 15'
Cooking Time: 40'
Total Time: 55'
Baking/Bake
4 Servings
| chicken,rinsed and cut in ¼‘s | 1 large whole |
| greek honey | 3 ½ tablespoons |
| greek extra virgin olive oil | 5 tablespoons |
| mustard | 1 tablespoon |
| garlic cloves | 3 |
| greek balsamic vinegar | 2 tablespoons |
| red wine vinegar | 1 tablespoon |
| greek oregano | 1 tablespoon |
| salt and pepper | to taste |
| eggplants,cut in cubes | 1 large |
| zucchini,cut in cubes | i large |
| yellow bell pepper,cut in cubes | 2 |
| cherry tomatoes,cut in half | 14 |
| greek extra virgin olive oil | 3 tablespoons |
| greek honey | 2 tablespoons |
| pepper flakes | 1 teaspoon |
| salt and pepper | to taste |
| greek Kalamata olives | ¼ cup |
Chicken Marinade:
1. n a bowl, whisk together all the ingredients. Dip each piece of chicken in the marinade and coat well.
2. Lay the chicken in a baking dish and pour the remaining marinade in the dish.
3. Cover with plastic wrap and refrigerate for 1-2 hours.
Side Dish:
1. In a bowl, add the eggplant, zucchini, bell pepper, 2 tablespoons extra virgin olive oil, honey, pepper flakes, salt and pepper. Toss well and add to a small baking dish. Place in a preheated 350F(175C) oven for 10 minutes.
2. In a bowl, add the cherry tomatoes, 1 tablespoon extra-virgin olive oil, salt and pepper. Toss and add to the eggplant and zucchini mixture that’s in the oven. Bake all together for 30 minutes at 350F(175C).
3. Remove the plastic wrap from the chicken and bake at the same time with the eggplant/zucchini mixtures in a 350 degree(175C) oven for 30 minutes or until golden brown and cooked through.
4. In a platter place the chicken. Add the eggplant/zucchini mixture around the chicken and add Greek olives.
5. Serve hot.
