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Honey Roast Rosemary Chicken


Sometimes the simplest dinner is best. This is easy and flavorful — roasted chicken coated with a flavorful marinade and spices for a warm, fragrant, nutritious meal.

Honey Roast Rosemary Chicken

Course Main Dish
Cuisine Western


  • 2 large chicken breasts
  • 2 tsp rosemary
  • 3 tbsp balsamic vinegar
  • 1 1/2 tbsp honey
  • 1 tsp Dijon mustard
  • 1 tsp ground garlic
  • 1/2 tsp salt
  • 1/4 tsp fine black pepper


  • Pierce the chicken breasts a few times with a fork, both sides.
  • Mix all the other ingredients, either using a bowl and whisk, or a blender on low speed, until thoroughly combined.
  • Put the chicken and marinade into a zip-lock bag, making sure the chicken is completely coated. Press out all the air from the bag and seal completely. Marinate for 30-60 minutes.
  • Preheat the oven to 400°F.
  • Take the chicken out of the bag (save the sauce) and place in a small, uncovered roasting pan.
  • Roast for 20-25 minutes. Once or twice during cooking, pour a few spoonfuls of marinade over the chicken pieces.