RECIPE MAGIC!

BASIL-ROSÉ GLAZE CHICKEN

The Montmorency Cherry Rosé Balsamic creates a perfect balance of sweet and tart notes that dance on the palate, while the fragrant Basil EVOO adds an herbal complexity that elevates the entire dish. Each bite delivers layers of flavour—the rich savouriness of chicken complemented by the bright acidity and fruity depth of cherries.

INGREDIENTS:

  • 8 bone-in, skin-on chicken thighs
  • 1/4 cup Cherry Rosé balsamic
  • 1/2 cup Basil EVOO
  • 3 cloves garlic, minced
  • 2 tbsp honey
  • 1 tbsp Dijon mustard
  • 1 tsp Thyme EVOO
  • 1 tsp Rosemary EVOO
  • Salt and freshly ground black pepper to taste

DIRECTIONS:

For the marinade: In a medium bowl, whisk together the balsamic, EVOOs, garlic, honey, mustard, salt, and pepper. Reserve 1/4 cup of the marinade for the glaze.

For the chicken: Place chicken thighs in a large resealable plastic bag or shallow dish. Pour the remaining marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.

For cooking: Preheat oven to 375°F (190°C). Remove chicken from marinade, shaking off excess. Discard the used marinade. Place chicken thighs skin-side up on a baking sheet lined with parchment paper or in a greased baking dish. Bake for 35-40 minutes until the internal temperature reaches 165°F. During the last 10 minutes of baking, brush the chicken with reserved marinade. For extra crispiness, broil for 2-3 minutes until the skin is caramelized and golden. Remove from oven and let rest for 5 minutes. Have extra EVOOs on hand for drizzling.