Honey Balsamic Glazed Chicken

Honey and Balsamic Glazed Chicken
Patricia Vasos
  • 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'

Main ingredients

Cooking Method



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
Side dish
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
Serve with
greek Kalamata olives ¼ cup
How to cook

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.

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