THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING
Sunday Supper & More

Balsamic chicken with rosemary

(Styling/Sheryl Julian And Jill Gibson; Essdras M Suarez/Globe Staff)
By Jill Gibson
Globe Correspondent / July 21, 2010

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

Text size +

Serves 4, with leftovers

3 tablespoons chopped fresh rosemary
5 cloves garlic, finely chopped
2 tablespoons olive oil
1 teaspoon salt
6 bone-in chicken breast halves (about 4 1/2 pounds total)
4 teaspoons high-quality balsamic vinegar
1. Set the oven at 400 degrees. Have on hand a large rimmed baking sheet.

2. In a small bowl, stir together rosemary, garlic, olive oil, and salt. Divide the rosemary mixture evenly among the 6 breasts, rubbing it all over the chicken and under the skin.

3. Place the chicken breasts on the baking sheet. Roast for 35 minutes or until a meat thermometer inserted into the thickest part of the meat registers 160 degrees. Let the chicken rest in a warm place for 5 minutes (the temperature will rise a few degrees).

4. Drizzle 1 teaspoon balsamic vinegar on each of 4 breasts. (Set aside 2 half breasts for the salad.)