The secret to this easy Balsamic Roasted Chicken is the honey, mustard & balsamic marinade, which makes the meat unbelievably tender and juicy. Serve this easy roast chicken with my homemade cherry sauce for a festive Sunday lunch.
Whisk together balsamic vinegar, olive oil, Dijon mustard, and honey. Place chicken in a large bowl or a large Ziplock bag and cover with marinade. If using a bowl, cover with plastic wrap. Refrigerate overnight or at least 3 hours (but overnight is best!). If you can, turn the chicken in marinade once or twice.
While chicken is cooking, prepare the sauce. Combine cherries, honey and ⅓ cup water in a medium saucepan. Bring to a boil, stirring often.
Add dissolved cornstarch. Bring back to a boil, stirring constantly and cook until thickened (about 1 minute). Remove from the heat and stir in lemon juice.
Nutrition facts for the chicken alone:
Cal: 376 - Protein: 28.6g - Fat: 25.3g - Carbs: 7.7g - Fiber: 4.2g - Sugar: 2.8g
WW Old Points: 9 pts - Points+: 9 pts
Nutrition facts for the sauce alone:
Cal: 85 - Protein: 0.52 - Fat: 0.22g - Carbs: 22.2g - Fiber: 0.85g - Sugar: 19.9g
WW Old Points: 2 pts - Points+: 2pts
Marinade recipe adapted from the "Christmas Cooking with the Weekly" cookbook from the Women's Weekly Magazine.
Balsamic Roasted Chicken with Easy Cherry Sauce https://www.notenoughcinnamon.com/balsamic-roasted-chicken-easy-cherry-sauce/