Balsamic-glazed Roasted Chicken Breasts

Serving 4 people

40 min


  • balsamic vinegar 2 tablespoons balsamic vinegar
  • chicken breasts 4 bone-in chicken breasts, (about 2 1/2 pounds), trimmed, skinless
  • dried thyme 2 teaspoons dried thyme, divided
  • pepper 1/4 teaspoon freshly ground pepper, plus more to taste
  • red currant jelly 1/4 cup red currant jelly
  • salt 1/4 teaspoon salt, divided
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How to make it

  1. Preheat oven to 400F. 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.
  2. 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.
  3. 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.