Balsamic Glazed Chicken Breasts

4 piece(s) chicken, breast, bone-in, about 2 1/2 pounds, trimmed and skin removed
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • 2 teaspoon thyme, dried, divided
  • 1/4 cup(s) jelly, red currant
  • 2 tablespoon vinegar, balsamic
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    Preheat oven to 400°F. Line a baking sheet with foil and lightly oil or coat it with cooking spray.

    Season chicken on both sides with 1/8 teaspoon salt and 1/4 teaspoon pepper, then rub with 1 1/2 teaspoons thyme. Place bone-side up in a single layer on the prepared baking sheet. Roast for 15 minutes.

    Meanwhile, heat jelly, vinegar and the remaining 1/2 teaspoon thyme in a small saucepan over medium-low heat until the jelly is melted. Season with the remaining 1/8 teaspoon salt and pepper and remove from the heat.

    Turn the chicken meat-side up. Brush liberally with the jelly glaze. Continue to roast, brushing twice with the remaining glaze, until the chicken is cooked through, about 15 minutes more.

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