Roasted Balsamic Chicken with Campari Tomatoes & Onions
Chicken
Intermediate

Roasted Balsamic Chicken with Campari Tomatoes & Onions

Bone-in chicken breasts marinated with seasoning mix, balsamic, tomatoes, and onions; roasted.

"Juicy, tangy, and kissed with balsamic sweetness — this roasted chicken is pure Italian comfort." - Alexia

120 Minutes
Total Time
4
Servings
Intermediate
Level

Ingredients

  • Bone-in Chicken Breasts
  • 10–12 Campari Tomatoes
  • 1 large Vidalia Onion
  • 1 bunch Fresh Parsley
  • 1 package Good Seasons Italian Dressing Mix (dry)
  • Extra Virgin Olive Oil
  • Balsamic Vinegar
  • Cracked Black Pepper (to taste)

Instructions

1

Prep the Chicken and Vegetables

Wash and pat dry the bone-in chicken breasts. Place them in a Pyrex baking dish. Slice the Vidalia onion into rings and scatter around the pan. Add the Campari tomatoes, spreading them evenly throughout.

2

Season and Marinate

Coat the chicken with the dry Italian dressing mix. Season everything with cracked black pepper. Add the chopped fresh parsley. Drizzle generously with extra virgin olive oil and balsamic vinegar. Cover with foil and marinate for at least 4 hours (or overnight for deeper flavor).

3

Bake the Chicken

Preheat the oven to 375°F. Bake the chicken covered with foil for 1 1/2 hours. Remove the foil, baste the chicken with the pan juices, and continue baking uncovered for another 20 minutes until golden brown and caramelized.

4

Serve and Enjoy

Remove from the oven, let rest for a few minutes, then plate with roasted tomatoes and onions spooned over the top. Garnish with extra parsley and drizzle with the pan juices before serving.