Monday, October 24, 2011

Herbed Chicken with Balsamic Onions

Do you ever have one of those old standby recipes you haven’t made in years? Herbed Chicken with Balsamic Onions is one for me.

Last night I was struggling with what to make for dinner. Just for fun I decided to flip through a cookbook I made for family and friends years ago and stumbled upon a recipe I used to make quite often. That was it. I was making Herbed Chicken with Balsamic Onions. The recipe itself is simple and can easily be changed to accommodate other cuts of chicken or varying the herbs depending on what you have on hand. I decided to go with fresh herbs and used a combination of rosemary, thyme and oregano from the garden. I debated over whether to include sage and am kicking myself for deciding not to, but alas, the final product was still delicious. But then again, it is my recipe so, well, my opinion might be slightly askew.

Herbed Chicken with Balsamic Onions

1½ to 2 pounds chicken, breasts or thighs
1 large onion, cut in half and sliced
4 cloves garlic, minced
2 tablespoons extra virgin olive oil, separated
1 tablespoon rosemary, chopped
2 tablespoons oregano (2 teaspoons dried)
1 tablespoon thyme (1 teaspoon dried)
2 tablespoons Balsamic vinegar
2 tablespoons honey
lemon slices
salt and pepper to taste

Heat the oven to 400 degrees Fahrenheit. In an oven-safe pan or Dutch oven over medium-low heat, put one tablespoon olive oil to coat the bottom of the pan and slowly cook the onions until they begin to soften, about 7 minutes. Add the garlic and continue to cook for another 2-3 minutes until everything starts to turn golden. Mix up your herbs and put about half into the pan with the onions and garlic, stirring them in for about 30 seconds. Stand as far away from the pan as you can and pour in the Balsamic vinegar, stirring it to coat the onions well. Turn off heat on the stove. Evenly distribute the onions on the bottom of the pan and place the chicken on top, leaving a little room between each piece. Drizzle remaining olive oil and season with remaining herbs, salt and pepper. Drizzle honey over the top of the chicken and top each piece with a lemon slice. I didn’t have any lemons so I didn’t. Bake for 20-35 minutes, depending on size and cuts (breasts cook faster than thighs.) Test for doneness by selecting the thickest part of the largest piece, and piercing it with a sharp knife. Clear juices mean done, pink means possible salmonella poisoning so keep cooking. Allow to rest for 5-10 minutes before serving.

This recipe goes great with a nice rice pilaf and a mixed green salad or pretty much any vegetable dish. I’m sure it would also go well with ratatouille, which I have been craving for weeks now so I may just have to make some this week for dinner.

On a sidenote, this is my 666th post. Just saying.


  1. Yum!

    Totally trying it this week.

    Was it good?

  2. Absolutely delicious! I used boneless skinless thighs because that's what I had on hand. I used to transfer the onions into a separate baking dish, but that just seems silly now.

  3. Making it Friday. Taking your lead and using the boneless thighs. I'll let you know

  4. Thank you. We had it this evening and it was very good!!