Baked Honey Lemon Balsamic Chicken

4 chicken breasts or your favorite chicken pieces

Salt and Pepper

2 TBSP The Shoreline Vine Herbes De Provence Infused Olive oil

Fresh Rosemary (optional)



1/4 cup Honey available at The Shoreline Vine

1/2 cup The Shoreline Vine Sicilian Lemon Balsamic

2 tsp lemon juice

1/2 tsp lemon zest

Salt and fresh ground pepper to taste

Preheat oven to 400°. Cover a baking sheet with foil and then spray it with cooking spray.  Pat the chicken pieces with paper towel to dry.  Place chicken on the baking sheet and brush it with Olive Oil.  Salt and pepper on both sides and sprinkle the chicken with Rosemary. Cook for 15 minutes.  

Make the glaze:

Spray a small sauce pan with cooking spray. Add honey to the pan and warm til bubbles. Boil honey on med-low until it reaches a dark golden brown. Turn heat down and slowly add lemon balsamic, lemon juice, zest, salt and pepper. Whisking well, bring back to a boil.  Boil on low heat until honey vinegar has reduced about 10-15 minutes. Glaze thickens once it has reduced. Take it off the heat and reheat just before putting on chicken. (This is called a Gastrique). 

Brush both sides of chicken with glaze. Place chicken back in oven and bake total of 10 – 15 minutes.  Brush chicken with glaze again and every 5 minutes until total cook time is 30 – 40 minutes depending on size of the chicken breasts. If chicken isn’t brown enough place under broiler for 1-2 minutes.  Take chicken out of oven and put on place, letting them rest for 5 minutes. Serves 4.