ALL YOU NEED:
Preheat oven to 425 degrees. Line your baking dish with parchment paper or lightly coat with oil.
Place your sliced chicken breasts on your baking tray and coat with olive oil, then add seasonings. Slice 1/2 of your lemon and place randomly beneath and on top of breasts. Use the other half of the lemon to squeeze the juice on top.
Place in oven for about 25-30 minutes until cooked. The cooking time will depend on how thick your chicken breasts are. I sliced mine in half longways. Sautee coined zucchini in olive oil and add preferred seasonings. Your zucchini will soften as the days go by and you reheat, so you only need to sautee for about 3-5 minutes. Enjoy!
ALL YOU NEED:
Combine the balsamic vinegar, honey, brown sugar, soy sauce and garlic cloves in a large resealable bag. Add the chicken to the bag and seal. Marinate in the refrigerator for 2 hours.
Preheat the oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. Top with a cooling rack. Remove the chicken from the bag, reserving the marinade, and arrange the drumsticks on the cooling rack. Bake until the skin is caramelized and dark in spots, about 30 minutes.
Meanwhile, place the leftover marinade in a small saucepan, uncovered. Bring the marinade to a boil, then reduce the heat to a simmer and cook over low heat until thick, about 15 minutes. Use a pastry brush to brush the cooked marinade on the chicken. Return to the oven for 10 more minutes.
Place the chicken on a serving platter and sprinkle with the sesame seeds and the chopped parsley.
Recipe adapted from www.thecomfortofcooking.com