Best Mustard Balsamic Baked Chicken Recipes

MUSTARD BALSAMIC BAKED CHICKEN WITH ROASTED VEGETABLES image

Number Of Ingredients 12

4 boneless, skinless chicken breasts
3 carrots, chopped into 2-3" chunks
1 red pepper, 1" cubes
1 red onion, halved and quartered
5 red potatoes, halved & quartered {skin on}
Marinade:
1 tablespoon of stone ground mustard
¼ cup of balsamic vinegar
½ cup of olive oil
2 tablespoons of fresh rosemary, chopped
1 garlic clove, minced
salt & pepper to taste

Steps:

1. In a large bowl, add stone ground mustard, minced garlic clove, freshly chopped rosemary, balsamic vinegar, and salt & pepper. Whisk to combine, slowly add in olive oil. 2. Place chicken in bowl with mustard balsamic marinade. Toss to coat with marinade. Let sit for 30 minutes. 3. Preheat oven to 375º 4. Place all red onion, potatoes, red pepper, and carrots in 13x9" baking dish. Place chicken on top of vegetables and pour the remaining marinade over entire dish. 5. Place in oven for 1 hour and 15 minutes, until chicken is done and vegetables are soft. Remove from oven and serve!

MUSTARD BALSAMIC BAKED CHICKEN image

Yield 4

Number Of Ingredients 8

8 boneless chicken thighs;
1 tbsp. Dijon or homemade mustard;
1/4 cup of balsamic vinegar;
1/2 cup of olive oil;
2 tbsp. fresh lemon juice;
2 tbsp. fresh rosemary, minced;
1 garlic clove, minced
Sea salt and freshly ground black pepper to taste;

Steps:

In a bowl, combine the mustard, balsamic vinegar, garlic, rosemary, lemon juice, and season to taste with salt and pepper. Slowly pour the olive oil in with the mixture while whisking. Place the chicken in a marinating container (glass or plastic; don't use metal) and pour the mustard balsamic marinade on top. Place in the refrigerator or leave on the counter, covered, and marinate for about 30 minutes. Preheat your oven to 375 F. Transfer the chicken to a baking dish and empty the remaining sauce on top. Place in the oven and bake for 1 hour or until the chicken is cooked. Serve with roasted vegetables.