Baked Balsamic Chicken Thighs 5 Min Prep Recipes

BAKED BALSAMIC CHICKEN

Steps:

• Preheat oven to 180C/350F.
• Line a baking dish with foil and baking / parchment paper.
• Mix together Sauce in a bowl.
• Place chicken in baking dish, skin side down for thighs and wings. Make sure the pan is big enough so the chicken is squished up next to each other (sauce may not reduce enough), but not so large that there is more than 4"/10 cm between every piece of chicken (sauce may reduce too much).
• Pour over Sauce. Bake 30 minutes. Turn chicken over, spoon over sauce.
• Bake 20 minutes or until chicken is cooked through. The Sauce should have thickened.
• Stand for 5 minutes, then spoon Sauce over chicken and serve.

BAKED BALSAMIC CHICKEN THIGHS (5 MIN PREP!)

Steps:

• In a large bowl, whisk together the olive oil, balsamic vinegar, minced garlic, Italian seasoning, salt and pepper. Add the chicken and move around to coat in marinade.
• Refrigerate chicken in the marinade for at least 1 hour, up to 2 days, ideally turning the chicken to coat in marinade halfway through.
• Preheat the oven to 425 degrees F (218 degrees C). Line one extra-large or two small baking sheets with parchment paper.
• Arrange the chicken in a single layer on the lined baking sheet(s), mostly without touching each other. Bake for 18-20 minutes, until chicken is cooked through (165 degrees F measured using an instant read thermometer).
• Allow chicken to rest for 5 minutes before eating. If desired, drizzle with balsamic glaze to serve.

BAKED BALSAMIC CHICKEN RECIPE (EASY!)

Steps:

• Preheat the oven to 350 degrees F (176 degrees C).
• Pat the chicken dry with paper towels.
• In a small bowl, combine the thyme, shallots, salt, and pepper. Rub the mixture under the skin of the chicken.
• Place the onions in a roasting pan (with a lid), then place the chicken on top, skin side up. Pour the broth and vinegar over the chicken. Cover the pan with a lid.
• Bake balsamic chicken, covered, for 1 hour.
• Remove the lid and bake for another hour, or until a meat thermometer inserted into the thickest part of the thigh reads at least 170 degrees F (76 degrees C).
• Let the chicken rest for 15 minutes before carving.
• Pour the onion balsamic sauce from the pan into a small bowl and skim off the fat. Serve with the chicken.