Blueberry Balsamic Glazed Roasted Chicken and Vegetables

11 Nov 2019

Serving Size – 2 pax

Blueberry Balsamic Glazed Roasted Chicken and Vegetables


  • 2 pcs (~300g) chicken thigh
  • 1.5 tsp olive oil
  • 130g blueberries, washed
  • 3 cloves garlic, sliced
  • 10g shallot, minced
  • 1 sprig fresh rosemary
  • 1/8 cup balsamic vinegar
  • 2 tbsp honey
  • 140g broccoli, cut into smaller pieces
  • 100g baby carrots, cut into smaller pieces
  • 5 mint leaves
  • Salt and pepper to season/taste


  1. Preheat oven to 180ºC
  2. In a plate, season chicken with 1/2 tsp of oil, salt and pepper
  3. Heat pan with 1 tsp of oil over medium heat, add rosemary and garlic to release the flavours and aroma
  4. Place and sear chicken breast until golden brown, about 2-3 minutes per side
  5. Remove chicken, rosemary and garlic into a baking dish with the broccoli and carrots, then set aside
  6. In the same pan, stir-fry shallots and cook until soft and lightly caramelized
  7. Add blueberries and cook for 1 minutes
  8. Stir in vinegar, honey and season with salt and pepper
  9. Simmer for about 10 minutes or until blueberries have collapsed
  10. Pour blueberry balsamic mixture over chicken and vegetables, bake in the oven for about 15-20 minutes until the chicken is cooked through

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