Ingredients
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¼ cup balsamic vinegar
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¼ cup olive oil
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¼ cup honey
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½ teaspoon dried thyme
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½ teaspoon dried rosemary
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2 pounds bone-in chicken thighs, or more to taste
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salt and ground black pepper to taste
Directions
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Whisk balsamic vinegar, olive oil, honey, thyme, and rosemary together in a bowl until smooth; pour into a resealable plastic bag.
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Season chicken thighs with salt and black pepper. Add to balsamic marinade, toss to coat, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours.
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Preheat the oven to 375 degrees F (190 degrees C).
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Transfer chicken and marinade to a baking dish.
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Bake in the preheated oven until no longer pink at the bone and juices run clear, 35 to 40 minutes. An instant-read thermometer inserted near but not touching the bone should read 165 degrees F (74 degrees C).
Nutrition Facts (per serving)
380 | Calories |
25g | Fat |
13g | Carbs |
26g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 380 | |
% Daily Value * | |
Total Fat 25g | 32% |
Saturated Fat 6g | 28% |
Cholesterol 94mg | 31% |
Sodium 114mg | 5% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 0g | 0% |
Total Sugars 13g | |
Protein 26g | 51% |
Vitamin C 0mg | 0% |
Calcium 20mg | 2% |
Iron 2mg | 9% |
Potassium 242mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.