Ingredient Spotlight. Our Garlic Infused Olive Oil is mellow and savory, giving the chicken a roasted-garlic depth without a single clove to mince. Our Sicilian Lemon White Balsamic Vinegar reduces with honey into a bright, tangy glaze that clings to every piece.
Ingredients
Chicken: 4–6 chicken breasts · 2 Tbsp Garlic Infused Olive Oil · sea salt and black pepper · sliced lemon rounds, for garnish · prepared lemon balsamic glaze, divided
Lemon balsamic glaze: ½ cup Sicilian Lemon White Balsamic Vinegar · ¼ cup honey · zest of 1 lemon · sea salt and pepper · ¼ cup chopped fresh herbs, for serving
Instructions
Heat oven to 400°F and lightly grease a baking dish. Pat the chicken dry, set it in the dish, and brush each piece with the Garlic Infused Olive Oil. Season both sides with salt and pepper and lay a lemon round on each.
Roast 15 minutes.
Meanwhile, make the glaze: bring the honey to a boil in a small saucepan and cook 5 minutes until deep gold. Lower the heat and slowly stir in the Sicilian Lemon White Balsamic Vinegar, lemon zest, salt, and pepper. Simmer 10–15 minutes, whisking often, until syrupy.
Brush the chicken with glaze, flip and brush again, and return to the oven 10–15 minutes, brushing every 5 minutes, until cooked through (total 30–40 minutes).
Rest 5 minutes under loose foil, then drizzle with the reserved glaze, scatter with fresh herbs, and garnish with lemon rounds.
Chef's Notes
Watch the honey closely as it boils — you want deep gold, not scorched.
Reserve a few spoonfuls of unbrushed glaze so the final drizzle stays clean.
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