Recipe: Balsamic Rosemary Chicken

Marinate our all-natural chicken breasts with our delicious balsamic rosemary marinade. Roast in the oven with veggies for a simple and quick dinner!

This recipe makes about 1½ cups of marinade, enough to marinate three pounds of meat. You can easily cut the recipe in half for less protein or reserve some to use as a finishing sauce.

Preparation Time: 10 minutes


  • 1/3 cup rosemary leaves
  • 5 garlic cloves, peeled
  • 2 large shallots, peeled and roughly chopped (½ cup)
  • ¼ cup soy sauce
  • ¼ cup Worcestershire sauce
  • 1/3 cup balsamic vinegar
  • ½ cup olive oil
  • 1½ teaspoons black pepper


One of the most common cooking techniques, roasting is simple and quick. No matter what you’re roasting, there’s no need to worry about cooking too much — leftovers are great for sandwiches, salads, breakfast hash, or on their own.


  • Canola oil or olive oil
  • Kosher salt or sea salt
  • Ovenproof or roasting pan with rack
  • Battery operated meat thermometer
  • Oven

Tip: Choose a pan large enough to snugly hold the chicken you are roasting.


  1. Prior to cooking, defrost your chicken. There are two ways to safely defrost:
    • Remove your meat from the freezer 24 hours prior to cooking and place it in the fridge to defrost.
    • Place your meat in a bowl under cold, running water. Choose a bowl large enough to keep the meat fully submerged in water while defrosting. Do not remove the meat from its packaging until it’s defrosted.
  2. Remove the chicken from its packaging and place on a plate lined with a paper towel to pat dry. Wet meat won’t get the desired caramelization when roasting.
  3. Place an oven rack in the center of the oven to ensure your pan fits. Also make sure there’s enough room for your meat.
  4. Rinse the rosemary under cold water and pat dry with paper towels. Remove the rosemary leaves from the stems. Trim both ends of the shallots with a small knife, remove the peel, and roughly chop into ¼-inch pieces. Trim the root end off of the garlic cloves with a small knife and remove the peel.
  5. Place all ingredients in a blender and blend on the highest setting until smooth.
  6. Place your meat into a plastic Ziploc bag and add the marinade. Refrigerate for at least three hours, and up to 10 hours before cooking.


  1. When you’re ready to cook, preheat the oven to 425 degrees.
  2. Remove the Ziploc bag with your marinating chicken from the refrigerator. Allow your meat to sit at room temperature for one hour prior to roasting.
  3. Place the chicken in the pan and set the timer for 45 minutes.
  4. To test your chicken is cooked through, insert your thermometer into the chicken and remove from the oven once an internal temperature reaches 160 degrees.
  5. If your chicken requires more time, continue cooking and check the temperature every five minutes until the proper temperature is reached.
  6. Allow the chicken to rest for five minutes for every eight ounces.
  7. Serve with your choice of sides!