Categories: Chicken

Ingredients

• 1 1/2 tsp fresh rosemary leaves, minced
• 2 garlic cloves, minced
• 3/4 tsp black pepper
• 1/2 tsp salt
• 6 chicken breasts
• 1 1/2 tbsp olive oil, divided
• 1/4 cup balsamic vinegar

Directions

1. Combine rosemary, garlic, pepper and salt in a small bowl; mix well. Place chicken in a large bowl; drizzle with 1 tbsp olive oil and rub with spice mixture. Cover and refrigerate 2 to 3 hours.

2. eheat oven to 450. Brush heavy roasting pan or cast-iron skillet with remaining 1/2 tbsp oil. Place chicken in pan; bake 10 minutes. Turn chicken, stirring in 3 to 4 tbsp water if drippings begin to stick to pan.

3. Bake about 10 minutes or until chicken is golden brown and no longer pink. If pan is dry, stir in 1 to 2 tbsp water to loosen drippings.

4. Drizzle vinegar over chicken in pan. Transfer chicken to plates. Stir liquid in pan, scraping up browned bits. Drizzle over chicken.

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