For Greg’s birthday I made a Rosemary Balsamic Chicken that was adapted by this recipe. I added more fresh rosemary and lemons to enhance the flavors of this wonderful recipe! This is one of those dishes you cannot stop eating! It is easy to make and just requires a bit of planning to marinade the chicken the night before. Be sure to make extras for leftovers.
The amount of marinade you make is based upon how many chicken breasts and how much sauce you enjoy with your meal. Be generous with the fresh rosemary sprigs since it adds a lot of flavor. When baking the chicken your kitchen will be filled with the wonderful rosemary aroma! Also add a ton of lemons when baking – not only does it look pretty it is needed for additional flavor. I used at least one large lemon when baking and then serving – I prepared several lemons so the exact measurement is unknown. The below picture shows the amount of lemons and rosemary sprigs added before baking. Be generous!
I used boneless, skinless chicken breasts pounded to the same width. The chicken was in the marinade for about 20-hours; baked for 30-minutes and was perfectly moist and flavorful with the rosemary and lemon!
For the pan sauce you have different options. The reserved marinade could be added to the pan when roasting the chicken and then carefully poured into a saucepan to thicken. Another option is to use a portion of the reserved marinade to roast the chicken adding the remaining marinade to a saucepan. Then carefully add the sauce from the roasting pan to the saucepan on the stovetop to finish. I did not want the chicken to get cold so while finishing the sauce and side dishes, the chicken was placed in a warming dish on a very low heat.
After placing the chicken in the warming dish, the pan sauce was drizzled over introducing more wonderful flavors!
Plate the dish with a lemon and rosemary sprig! If there are leftovers remove the rosemary sprigs since once cooked the needles will start to fall off and mix through the chicken and sauce.
Marinade Ingredients:
Kosher salt
2/3 cup Dijon mustard
2/3 cup packed light brown sugar
1/2 cup Olive Oil
2/3 cup good Balsamic Vinegar
1/4 cup fresh lemon juice
2 – 3 Fresh Rosemary sprigs
Chicken Ingredients:
6 – 8 boneless, skinless Chicken Breasts
6 to 8 Fresh Rosemary sprigs
Salt and freshly ground pepper
1 to 2 Large Lemons, thinly sliced
at least 1 to 2 slices per chicken breast and more for serving
Overnight Chicken Preparation:
Wash, dry, and pound the chicken. Mix together the marinade ingredients – except for fresh rosemary sprigs. Place chicken in a sealable bag and add about a third of the marinade, add fresh rosemary sprigs and place in the refrigerator overnight and up to 24-hours. Refrigerate the remaining marinade.
Baking the Chicken Preparation:
Preheat the oven to 400°F. Take the chicken out of the refrigerator while the oven is preheating. Use the appropriate baking dishes depending upon the amount of chicken to bake. Add the chicken and some of the reserved marinade plus the fresh rosemary sprigs and fresh lemon slices. Bake uncovered for about 25 to 30-minutes depending upon the size and type of chicken you are baking.
For the pan sauce you have different options. The reserved marinade could be added to the pan when roasting the chicken and then carefully poured into a saucepan to thicken. Another option is to use a portion of the reserved marinade to roast the chicken adding the remaining marinade to a saucepan. Then carefully add the sauce from the roasting pan to the saucepan on the stovetop to finish. I did not want the chicken to get cold so while finishing the sauce and side dishes, the chicken was placed in a warming dish on a very low heat.
Plate the chicken with both the baked and fresh rosemary sprigs, lemon slices, and pan sauce! Serve with a full-bodied red wine!
Beachbody 21 Day Fix®
Note: you might want to reduce the olive oil and use less finishing sauce to control the number of teaspoons of olive oil. Eliminate the brown sugar and consider adding raw honey (if you reduce the olive oil to free up a teaspoon).
1 Red 2 Teaspoons
Note: Container measurements are approximate and may change based upon how you prepare this recipe.
I am a Beachbody coach and you can find more information through my Beachbody webpage. On the left-hand side, you will find a link to my profile, how to purchase any products, and additional information about the company and success stories.
Categories: 21 Day FIX, BEACHBODY, Chicken Recipes, Dinner Time!, Gourmet Recipes
Realistic Cooking Ideas 
I adore these flavors – in fact, lemon chicken is one of my most favorite recipes. I usually make one bird as a whole and stuff it with all the good things. Thanks for sharing!
I never tried a whole bird but I bet it is fantastic! And the more fresh lemon added the better.
Sounds good. I have used a whole chicken and popped in a scrubbed pierced lemon and rosemary inside. I’d like to try breasts as you have here. Thanks, Bernice. Have saved to next time. 😀 :_D ❤
This is a wonderful recipe that it sounds like you already enjoy in a slightly different way. 🙂 Finally some nicer weather has arrived! The past week has been unusually hot into the 80’s!
BBQ weather. Yay. We’ve had summer weather too.
I will still try your recipe because it will be a wee bit different. 🙂 Thanks for it. ❤
I hope you enjoy it! The baked fresh rosemary and fresh lemon slices made it different than the lemon chicken recipes that I made in the past. This is now my favorite recipe for lemon chicken! 🙂
Sounds divine. ❤ ❤
It is. Thanks! 🙂
A tasty recipe. I love lemons and chicken together.
It is a great combination! And then add some nice fresh rosemary! 🙂
This looks great! I love all the lemon. 😀
Thanks! At least for me, you can’t go wrong with being generous with the lemon slices – the aroma was heavenly as the chicken was baking. This definitely is one of my new favorite recipes and I can’t wait to make it again! 🙂
Reblogged this on dawnspitfire's blog and commented:
Another Recipe I want to SAVE 😉
if I don’t reblog…i’ll forget!
Thank you for reblogging! I hope you and your readers enjoy the recipe. I can’t wait to make it again – I just adored the fresh rosemary and lemon.
Surely gonna be a hit…thanks for sharing
Your welcome! I do hope you enjoy the dish! We really enjoyed it and was disappointed when the left overs were gone!
Great recipe. Nice to hear about others who do leftovers.
I adore left overs and try to make extras when I can. Makes the work week so much easier when I know there is something to heat up for dinner. I am also starting to make dishes where I can freeze a portion of them for future meals.
Hi Bernice,
Thank you for stopping by these past few weeks and liking my Wordless Wednesday pix -mostly of Josephine the Cat!
Also, this recipe is one that I will try. Had to cut out all dairy and gluten, so I’m all over anything tasty / easy / different that does not have those aforementioned no-nos.
Smiling at you from Maryland, m & jb
Your welcome – I love Wordless Wednesday! I hope you enjoy this recipe – it is delicious with the lemon slices and fresh rosemary – a wonderful aroma when it is baking in the oven!! Thanks for stopping by and have a wonderful day!
MMMMMMM8 On my list to make this week by using home grown rosemary! 🙂
It is a wonderful recipe and I love the addition of home grown rosemary! Rosemary is one of my favorite herbs!! 🙂
🙂 Fresh rosemary is an essential herb that I wouldn’t miss! Rosemary and Chicken is a perfect combination!
This is now one of my favorite recipes!! It was heavenly when it was roasting in the oven. 🙂