Print

Baked Honey Balsamic Chicken with Charred Lemon Feta Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Baked Honey Balsamic Chicken with Charred Lemon Feta is a deliciously tangy and sweet dish featuring tender chicken breasts or thighs marinated and baked with balsamic vinegar, honey, and aromatic herbs. Paired with roasted asparagus and topped with a vibrant mixture of charred lemon, creamy feta, toasted nuts, and fresh herbs, this recipe offers a perfect balance of flavors and textures ideal for a wholesome weeknight dinner.

Ingredients

Marinade & Chicken

  • 1/3 cup balsamic vinegar
  • 3-4 tablespoons honey
  • 2 teaspoons Worcestershire sauce
  • 2 shallots, chopped
  • 2 cloves garlic, chopped
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • Salt and black pepper, to taste
  • Chili flakes, to taste
  • 2 pounds boneless skinless chicken breasts or thighs

Vegetables & Extras

  • 1 bunch asparagus, ends trimmed
  • 1 lemon, quartered
  • 2 tablespoons salted butter

Finishing Toppings

  • 1/2 cup crumbled feta cheese
  • 2 tablespoons toasted nuts or seeds (such as pine nuts)
  • 1/2 cup chopped mixed herbs (such as dill and cilantro)

Instructions

  1. Preheat Oven: Preheat your oven to 450°F (232°C) to ensure it is hot enough for roasting and caramelizing the chicken and vegetables.
  2. Prepare Chicken and Marinade: On a baking sheet, combine the chicken breasts or thighs with balsamic vinegar, honey, Worcestershire sauce, chopped shallots, chopped garlic, dried thyme, and dried oregano. Season generously with salt, black pepper, and chili flakes. Make sure the chicken is evenly coated with the marinade to maximize flavor.
  3. Arrange Chicken and Vegetables: Spread the marinated chicken evenly on the baking sheet. Place the trimmed asparagus over the chicken, then dot with slices of salted butter. Season the asparagus with additional salt and pepper to taste.
  4. Bake: Bake in the preheated oven for 15 to 20 minutes, or until the chicken is cooked through and the asparagus is tender.
  5. Broil for Caramelization: Remove asparagus from the pan to prevent burning. Set the oven to broil. Broil the chicken and quartered lemons on the baking sheet for 1 to 2 minutes, watching closely to avoid burning. This step caramelizes the chicken and lemons, adding a smoky charred flavor.
  6. Prepare Topping: Remove the lemons from the pan, finely chop 2 to 3 wedges, and combine with crumbled feta, toasted nuts or seeds (such as pine nuts), and the chopped fresh herbs (dill and cilantro) in a bowl.
  7. Serve: Serve the baked chicken and roasted asparagus over bowls of rice or pasta. Generously top with the lemon-feta-herb mixture for a fresh, tangy, and crunchy finish.

Notes

  • Use boneless skinless chicken thighs for more tender and juicy results, though breasts work well too.
  • Watch the chicken closely during broiling to prevent the sauce from burning due to the sugar content in honey and balsamic vinegar.
  • Toast nuts or seeds of your choice for extra crunch and flavor; pine nuts are recommended.
  • Mixed fresh herbs like dill and cilantro add brightness but you can substitute with parsley or basil if preferred.
  • For a complete meal, serve over rice, quinoa, or your favorite pasta to soak up the delicious sauce.
  • Leftovers can be refrigerated up to 3 days and reheated gently in the oven or microwave.

Find it online: https://cozyplatter.com/baked-honey-balsamic-chicken-with-charred-lemon-feta-recipe/