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Easy Balsamic Chicken

Subtly spiced chicken marinade with balsamic vinegar

Course Main Course
Cuisine Lebanese, Mediterranean, Middle Eastern
Keyword Crowd pleaser, Healthy, Quick and Easy
Total Time 1 hour
Servings 6
Author Zaatar and Zaytoun

Ingredients

  • 1 chicken quartered
  • 3 tablespoon plain yoghurt
  • 3 tablespoon balsamic vinegar
  • drizzle mild olive oil or neutral oil
  • ½ teaspoon salt approx

Spices

  • ½ teaspoon paprika
  • ¼ teaspoon black pepper
  • ¼ teaspoon 7 spice
  • ½ teaspoon sumac
  • ¼ teaspoon dried oregano

Vegetables

  • 2 potatoes chopped
  • 2 carrots chopped

Instructions

  1. In a large bowl, add the yoghurt, spices, sumac, oregano, mild olive oil, salt and balsamic vinegar. Stir well
  2. After you wash and drain the chicken, add to the bowl and marinade for at least a few hours, preferably overnight
  3. When you are ready to bake the chicken, take out of the fridge and bring to room temperature for around half an hour. Preheat the oven to 200°C (390F)
  4. Roughly chop the carrots (into 1cm rings) and potatoes (2cm thick) rounds and add to the marinade and mix
  5. Add the chicken and vegetables to a baking tray and bake for 20 minutes, then reduce the heat to 180°C (350F) for another 40 minutes, turning the chicken every 15 minutes or so to get an even bake.
  6. You can add a dash of balsamic vinegar 10 minutes before the end for extra flavour and colour.