Balsamic Herb Rubbed Chicken Recipe

Name: Balsamic Herb Rubbed Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup basil leaves, firmly packed; 1/2 cup fresh parsley, chopped; 2 tablespoons fresh rosemary, chopped; 2 tablespoons fresh thyme, chopped; 1/4 cup balsamic vinegar; 1/4 cup olive oil; 2 tablespoons Dijon mustard; 3/4 teaspoon salt; 1/4 teaspoon red pepper flakes; 2 frying chickens, cut into serving pieces

Servings: persons

1/2 cup basil leaves, firmly packed
1/2 cup fresh parsley, chopped
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
1/4 cup balsamic vinegar
1/4 cup olive oil
2 tablespoons Dijon mustard
3/4 teaspoon salt
1/4 teaspoon red pepper flakes
2 frying chickens, cut into serving pieces

1
Combine basil, parsley, rosemary, thyme, vinegar, oil, mustard, salt and red pepper flakes in a food processor.
2
Pulse until the mixture forms a coarse paste.
3
Place the chicken in a baking pan.
4
Rub paste all over chicken pieces; try to cover all sides.
5
Cover and refrigerate at least 4 hours, or overnight.
6
Preheat oven to 350u00b0F.
7
Bake until chicken is cooked and skin is crisp, about 1 1/2 hours.

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup basil leaves, firmly packed, 1/2 cup fresh parsley, chopped, 2 tablespoons fresh rosemary, chopped, 2 tablespoons fresh thyme, chopped, and more.

Yes, Balsamic Herb Rubbed Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Balsamic Herb Rubbed Chicken

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