Honey Balsamic Chicken With Tomatoes Mushrooms And Peppers From Sue Wolk Recipes

HONEY-BALSAMIC CHICKEN

Steps:

• Beat balsamic vinegar, olive oil, honey, thyme, and rosemary together in a bowl until smooth; pour marinade into a resealable plastic bag.
• Season chicken thighs with salt and black pepper; add to marinade in plastic bag. Squeeze bag to remove air and seal. Marinate chicken in refrigerator for 2 to 8 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Pour chicken and marinade into a baking dish.
• Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

HONEY-BALSAMIC BAKED CHICKEN BREASTS WITH TOMATOES, MUSHROOMS A

Steps:

• Heat the oven to 425 degrees.
• In a large shallow pan, mix all ingredients EXCEPT chicken, pepper, and honey.
• Dredge the chicken breasts in the mixture, getting them coated with the liquid.
• Nestle the breasts in the vegetable mixture, but do not completely bury them.
• Salt and pepper them, then drizzle them with the honey.
• Bake until the chicken is well browned and cooked through, about 50 to 60 minutes.

HONEY-BALSAMIC CHICKEN WITH TOMATOES, MUSHROOMS, AND PEPPERS FROM SUE WOLK

Steps:

• Heat oven to 425 degrees. Trim excess fat from chicken. In a large shallow baking dish (10 1/2 x 15 1/2") toss peppers, mushrooms, and tomatoes Drizzle with oil and vinegar and sprinkle with rosemary, 1/2 t salt, and lots of ground pepper Toss until well coated and place chicken skin side down in veggie mixture so they will become coated and then turn over. Sprinkle with remaining 1 t salt and more pepper. Drizzle chicken skin with honey. Bake until chicken is well browned and cooked through - 50-60 minutes.