Neapolitan Herb Chicken
This is the weeknight chicken recipe you'll make on repeat. A marinade of Neapolitan Herb Balsamic, Dijon, garlic, and dried herbs takes about two minutes to put together and transforms ordinary chicken into something genuinely flavorful — herby, slightly tangy, deeply savory. Marinate overnight when you can; even an hour makes a real difference. It goes over rice, into grain bowls, on top of a salad, or straight off the sheet pan.
Recipe: Neapolitan Herb Chicken
Serves 4
Ingredients:
4 boneless, skinless chicken breasts or thighs
¼ cup Neapolitan Herb Balsamic
1 tbsp Dijon mustard
2 cloves garlic, minced
½ tsp dried oregano
½ tsp dried basil
Kosher salt and freshly ground black pepper to taste
3 tbsp Single Estate Extra Virgin Olive Oil (for the pan)
Instructions:
In a bowl, whisk together the balsamic, Dijon, garlic, oregano, and basil. Season with salt and pepper.
Place chicken in a gallon zip-lock bag or shallow dish. Pour the marinade over, seal, and turn to coat. Marinate at least 1 hour, or overnight in the refrigerator for best results.
Preheat oven to 400°F. Brush a baking sheet with the olive oil.
Remove chicken from marinade, letting any excess drip off. Arrange on the prepared baking sheet.
Roast until cooked through — about 20–25 minutes for breasts, 25–30 for thighs, depending on thickness. Rest 5 minutes before serving.
Serving Ideas:
Over white rice with roasted vegetables and a drizzle of pan juices
Sliced over our Couscous Tabbouleh Salad for a complete Mediterranean meal
Shredded and tucked into warm pita with Lemon Balsamic Aioli and sliced cucumber
Alongside the Lemon Mint Greek Salad for a dinner that feels effortlessly put-together
