Ingredients Jump to Instructions ↓

  1. 4 bone-in chicken breasts, (about 2 1/2 pounds), trimmed, skin removed

  2. 1/4 teaspoon salt, divided

  3. 1/4 teaspoon freshly ground pepper, plus more to taste

  4. 2 teaspoons dried thyme, divided

  5. 1/4 cup red currant jelly

  6. 2 tablespoons balsamic vinegar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°F. Line a baking sheet with foil and lightly oil or coat it with cooking spray. Season chicken on both sides with 1/8 teaspoon salt and 1/4 teaspoon pepper, then rub with 1 1/2 teaspoons thyme. Place bone-side up in a single layer on the prepared baking sheet. Roast for 15 minutes. Meanwhile, heat jelly, vinegar and the remaining 1/2 teaspoon thyme in a small saucepan over medium-low heat until the jelly is melted. Season with the remaining 1/8 teaspoon salt and pepper and remove from the heat. Turn the chicken meat-side up. Brush liberally with the jelly glaze. Continue to roast, brushing twice with the remaining glaze, until the chicken is cooked through, about 15 minutes more.


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