Honey Balsamic Glazed Roasted Chicken

Ingredients

• Chicken pieces (whatever kind you like)
• 1/2 cup balsamic vinegar
• 1/2 cup honey
• 1/2 cup brown sugar
• 1/4 cup soy sauce
• 1 tsp. garlic salt
• 5 sprigs FRESH rosemary

Steps

• In a large Ziploc bag, combine all ingredients except chicken. Massage them together to dissolve the brown sugar.
• Add chicken to bag. Refrigerate for 2 hours.
• Preheat oven to 450 degrees. Line a pan with a double layer of aluminum foil. Spray with non-stick cooking spray.
• Place chicken in pan. Cover tightly with foil. Cook for 30 - 35 minutes.
• While chicken is roasting, remove rosemary sprigs from marinade. Pour marinade in small saucepan.
• Bring to a boil. This will kill the bacteria from the chicken. Reduce heat and simmer for 15 - 20 minutes to reduce to a glaze.
• When chicken is done, baste with the glaze.
  

Notes: This is a recipe adapted from Giada diLaurentis (I think I spelled that wrong). It was on her Giada at Home show. She used drumettes, and sprinkled sesame seeds and parsley on at the end. I went with chicken breasts, because that's what I prefer. She also used several crushed cloves of garlic instead of garlic salt. I just didn't feel like dealing with that, so I switched it to salt. I also spooned some of the glaze on the steamed vegetables I served this with. It kind of reminds me of the honey-grilled salmon from Applebees, except REALLY good.