Baked Honey Balsamic Chicken
Juicy halal chicken roasted in a sweet-tangy honey balsamic glaze with garlic and herbs. Minimal prep, big flavor—perfect for easy weeknight dinners, high protein meals, and make-ahead meal prep.
Ingredients
- 6 bone-in, skin-on chicken thighs (halal) (use boneless/skinless as desired)
- 1/3 cup balsamic vinegar
- 1/4 cup honey
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried thyme (or Italian seasoning)
- 1 tsp dried rosemary
- 1 tsp Dijon mustard, halal and wine-free (optional)
- kosher salt and black pepper, to taste
- red pepper flakes, to taste (optional, for heat)
- fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a rimmed sheet pan or grease a baking dish.
- Whisk balsamic vinegar, honey, olive oil, minced garlic, dried thyme, dried rosemary, optional halal Dijon, salt, pepper, and optional red pepper flakes in a bowl until combined.
- Place chicken in a zip-top bag or shallow dish. Pour marinade over, toss to coat, and marinate at least 30 minutes (up to overnight in the fridge for deeper flavor).
- Transfer chicken to the prepared pan, skin-side up if using bone-in. Pour remaining marinade over the top, spacing pieces so they are not crowded.
- Bake 35–40 minutes for bone-in thighs (25–30 minutes for boneless), until the thickest part reaches 165°F (74°C). Baste once or twice with pan juices during baking.
- Optional: Broil 2–3 minutes to caramelize the glaze, watching closely to prevent burning.
- Rest 5 minutes. Spoon pan sauce over chicken, garnish with chopped parsley, and serve.
Nutrition
Serving: 1peopleCalories: 320kcalCarbohydrates: 14gProtein: 22gFat: 20gSaturated Fat: 5gSodium: 190mgSugar: 12g
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