Do you ever get an idea in your head and it is relentless and won't go away?? Yeah, that is how this chicken came upon me. I say it like that because I was consumed with the idea. Up at night, calculating how I was going to make this. I had the chicken, but it was frozen solid and I had to wait a day. UGH~ We all know waiting is not my strong suit. I know God is trying to teach me in this matter because every time I go to the store I pick the slowest line. At Sam's the other day, I watched as the people in lines around me breezed through, who had gotten in their line well after I had gotten in mine, as my little cashier lady mashed my paper towels to make them fit, and put a gash in my sugar as she tossed it into my cart. 30 minutes in line, 15 of that were me! Seriously??
Ok... I might have gotten lost on that topic for awhile but I have to get back to this chicken because it was gooood! and easy. We all loved it. I served it with brown rice and drizzled the sauce over the rice. I also put some over the chicken after it was deboned. We also had some steamed green beans that I splashed with some balsamic, olive oil, garlic and salt. Mr. Delectable said they were the best beans he had ever had. I don't know if I would got that far, but they were perfect with this chicken.
Got a little tidbit to share too... ever had fresh garlic turn green or turquoise while cooking? I got the scoop. It is immature garlic, and when it hits acid (i.e.- vinegar, lemon juice, etc.), forms a kind of chlorophyll. Perfectly safe to eat, and adds a bit of funk to a dish. Yeah, I took the foil off and saw bright green all over my chicken. Almost thought it was parsley, until I realized I did not use parsley. So, now I know and so do you. Young garlic+acid=green.
Anyway, put this on the menu. It's a keeper!
BAKED GARLIC HONEY BALSAMIC CHICKEN
- 1 TBSP olive oil
- 3 TBSP balsamic vinegar
- 5 TBSP honey, divided use
- 1/2 tsp. thyme
- 1/4 tsp. marjoram
- salt and pepper
- 8 cloves garlic
- 1-2 lbs chicken, bone in, skin on
Whisk together the oil, balsamic vinegar and 3 TBSP of honey. Add the herbs and some salt and pepper. Put chicken in a ziploc and dump the honey balsamic in. Let it soak in that for at least an hour, but more if you can.
Preheat oven to 375. Spray a baking dish with nonstick cooking spray and dump in the chicken and the sauce. Drizzle remaining 2 TBSP of honey over the chicken and 4-5 crushed garlic. Put the other cloves in whole or halved. Cover and bake for 20-30 minutes (depending on how big your chicken pieces are). Uncover and return to oven until a deep golden brown and skin is crispy (about another 25-30 minutes).