Friday, 23 May 2014

Balsamic Baked Chicken

Here's an all-in-one dish, no fuss no mess dinner that you can prepare in a jiffy. It's so simple you just have to cut the vegetables, arranged them as neat as you wish. 

I love zesting the lemon then slicing the lemons and leaving them on the chickens and as they bake, the lemony juices will seep into the pan and combined with the balsamic 'dressing' it makes an awesome awesome sauce.

While the chicken is getting baked, the vegetables get marinated in the juicy, lemony, balsamic sauce. You can easily put this together and pop it into the oven for and hour and voilĂ ! 

Balsamic Baked Chicken 

Serves: 4-6 
Cooking time: 1hour 15mins

8 chicken thighs 
400g of potatoes, quartered 
1 medium red onion, cut into this wedges
4 cloves of garlic, unpeeled
4 medium sized carrots, cut into wedges
1 whole lemon, zested and sliced 

1 tablespoon of dry mix herbs
1 teaspoon of dry thyme 
1/2 cup of balsamic vinegar
4 tablespoon of olive oil
2 teaspoon of sugar
salt and pepper 

Preheat oven to 220°C/200°C fan-forced. Arrange chicken, potatoes, onion, garlics, carrots. In a separate bowl, whisk balsamic, oil, sugar and dry herbs until sugar had dissolved. Drizzle over chicken and vegetables. Season with salt and pepper. 

Bake for an hour and serve.