Rosemary Balsamic Chicken

Super easy and incredibly delicious! Use this a lot of entertaining, and looks impressive.

ROSEMARY BALSAMIC CHICKEN

Ingredients 8 skin-on, bone-in chicken thighs or half-breast, fat trimmed off Marinade: 1/2 C balsamic vinegar 1/4 olive oil 1/4 C brown sugar 3-4 T dijon mustard 4-6 cloves of garlic, chopped 3-4 sprigs of rosemary— remove leaves and finely chop 1-2 tsp each kosher salt and freshly ground pepper, or to taste Preparation Combine marinade ingredients and mix together in a 9×13 baking dish. Place chicken pieces in marinade for 4-24 hours (with 24 hours preferred). Ensure chicken is coated well w/ marinade. Place dish in oven at 400 degrees, 35-45 minutes, depending on your oven (watch the skin as it burn easily from the brown sugar). The marinade should create a nice, yummy sauce for bread dipping. **Note if there’s too little marinade in dish, it will evaporate during baking. If there’s too much, the chicken will “steam” rather than “roast.” Serves 4-8.

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bon appetit