Short on ingredients, this marinated chicken bakes up tender and flavorful. It's good enough for company. Serve with rice and salad to complete the meal.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Beat balsamic vinegar, olive oil, honey, thyme, and rosemary together in a bowl until smooth; pour marinade into a resealable plastic bag.

  • Season chicken thighs with salt and black pepper; add to marinade in plastic bag. Squeeze bag to remove air and seal. Marinate chicken in refrigerator for 2 to 8 hours.

  • Preheat oven to 375 degrees F (190 degrees C).

  • Pour chicken and marinade into a baking dish.

  • Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

380 calories; 24.7 g total fat; 94 mg cholesterol; 114 mg sodium. 13.3 g carbohydrates; 25.5 g protein; Full Nutrition

Reviews (178)

Read More Reviews
219 Ratings
  • 5 star values: 125
  • 4 star values: 62
  • 3 star values: 18
  • 2 star values: 10
  • 1 star values: 4
Rating: 5 stars
The flavor of this chicken is great - slightly sweet but with savory herbs and definitely not too heavy. The only change I made was to mix the marinade in the ziplock bag so that I didn't need to clean an additional bowl. I'll be making this again! Read More
Rating: 5 stars
I loved this!!! I did make a couple of changes. After reading through the reviews I added 2 cloves minced garlic and sliced onions to the marinade bag. I also used agave syrup instead of the honey so my parents could eat it. They are both diabetics. We are all crazy for balsamic so paired it with some sauteed kale onions garlic splashed with balsamic and roasted cauliflower with thyme and rosemary.All very delish and low glycemic. Will definitely make again. Also I used leg quarters cut up into thighs and legs. I catch them on sale for less than 4 /10 lbs once a month so budget friendly. Read More
Rating: 5 stars
I made this as written but doubled the sauce and used 15 boneless skinless thighs. After baking I removed chicken from the sauce strained the sauce and added corn starch & water to make a gravy. Was awesome with Basmatti rice. Even my very picky teen liked it hubby loved it he even licked his plate lol. Thanks for this easy keeper! Read More
Rating: 5 stars
This was excellent! I salted and peppered the chicken after it sat in the marinade not before and I also cooked it on a skillet instead of the oven. I used 5 chicken breasts instead of thighs and was very pleased with the end result. This was very easy to throw together last minute and I plan on making it again! Read More
Rating: 5 stars
My wife really loved this! That's enough for me to give it a 5 star rating. I have to admit that I didn't expect great things by just looking at this recipe. But it was very good. I did saute some vegetables separately and then added the sauce to them when the chicken was done. Thickened it with cornstarch and served it over brown basmati rice as an accompaniment. I think the sauce benefited from the onion and garlic in the vegies. It's a keeper recipe. Read More
Rating: 5 stars
Delicious! My hubby and I loved this chicken. Only thing I changed was to use chicken breast... just poked holes in the chicken and marinated for 30 minutes. Other than that I followed the recipe exactly as written. Will definitely make this again! Read More
Rating: 5 stars
Delicious! Check out my photos Read More
Rating: 5 stars
I wanted a different quick and simple idea for chicken and this is it! I followed the recipe to a T. I had all of the ingredients in my cupboard but had to use boneless chicken breast because it's what I had on hand. I can't wait to make it again with chicken thighs. I know that will be even juicier and tasty! I marinated my chicken for about 5 hours cut the boneless breast in half and adjusted the cooking time and temperature to 25 minutes at 375. I did flip the chicken once during the cook time. What great flavor. Even the boneless chicken was moist. I can't wait to make it again. Read More
Rating: 4 stars
I liked the recipe and so did my family but I think the vinegar overpowered some of the other flavors. I would use a little less next time and drizzle more honey on the top. The marinade did keep the chicken juicy and I used legs instead since they were on sale. Read More