Description
Balsamic Glazed Chicken with Roasted Asparagus, Tomatoes & Feta is a simple one-pan dinner packed with savoury, sweet and fresh flavours. Tender seasoned chicken is roasted with asparagus, juicy cherry tomatoes, red onion and lemon, then finished with a glossy balsamic honey glaze and creamy crumbled feta.
Ingredients
1½ lb (680 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 bunch asparagus, trimmed
2 cups cherry tomatoes
1 small red onion, cut into wedges
1 lemon, sliced into rounds
1 tbsp olive oil
Salt and black pepper, to taste
3 tbsp balsamic vinegar
2 tbsp honey
1 tbsp Dijon mustard
1 garlic clove, minced
1 tsp olive oil
Pinch of salt
1/2 cup crumbled feta cheese
2 tbsp fresh parsley, chopped
Fresh basil, optional
Extra lemon wedges
Instructions
1. Preheat the oven to 425°F (220°C). Place the bite-sized chicken pieces in a bowl and toss them with olive oil, paprika, garlic powder, dried oregano, salt and black pepper until evenly coated.
2. In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, minced garlic, olive oil and a pinch of salt. Set aside about half of the glaze for finishing the chicken later.
3. Place the seasoned chicken in a large baking dish or on a sheet pan. Add the trimmed asparagus, cherry tomatoes, red onion wedges and lemon slices around the chicken. Drizzle the vegetables with olive oil and season with salt and black pepper.
4. Brush or spoon about half of the balsamic glaze over the chicken, making sure the pieces are well coated.
5. Place the tray in the preheated oven and roast for 20–25 minutes. Stir the vegetables once halfway through cooking. Continue roasting until the chicken is cooked through and the vegetables are tender with lightly caramelised edges.
6. During the final 3–5 minutes of roasting, brush the remaining balsamic glaze over the chicken. If desired, switch the oven to the grill or broiler briefly to give the chicken a deeper caramelised finish. Watch it closely while grilling.
7. Remove the tray from the oven and scatter the crumbled feta generously over the chicken and roasted vegetables.
8. Garnish with fresh parsley, fresh basil if using, and extra lemon. Serve warm, spooning the roasted asparagus, tomatoes and red onion alongside the glossy balsamic glazed chicken.
Notes
Cut the chicken into evenly sized pieces so they cook more evenly.
Use some balsamic glaze before roasting and the rest near the end to create a richer, more caramelised finish.
Spread the chicken and vegetables across the tray with enough space so they roast and caramelise instead of steaming.
Add the feta at the end to keep it creamy and crumbly.
Watch the chicken closely if using the grill or broiler because the honey in the glaze can caramelise quickly.
The recipe allows for either boneless, skinless chicken breasts or thighs.
The balsamic glaze can be whisked together ahead of time and kept ready for roasting.
The feta can be omitted if desired.
Fresh basil is an optional finishing ingredient. If preferred, leave it out and finish with fresh parsley and lemon.
Serve warm for the best combination of tender chicken, caramelised vegetables, balsamic glaze and creamy feta.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasted
- Cuisine: Mediterranean