[aghiowa]

Balsamic Marinated Roasted Chicken

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
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MARINADE
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 tablespoons Dijon mustard
2 tablespoons lemon juice
2 cloves garlic -- chopped

salt and pepper
8 skinless chicken thighs

Prepare marinade, whisking till creamy.

Wash chicken and pat dry.

Place chicken in a large ziploc bag, pour in marinade.

Seal the bag and turn over a few times to thoroughly coat the chicken.

Place in the fridge for at least 2 hours, or overnight.

Preheat oven to 400 degrees.

Place chicken in a sprayed baking dish or roasting pan.

Roast for 1 hour, and if chicken is browning too much after 30 min, cover with foil for the remaining 30 min.

Remove chicken from roasting pan, place on a warm platter, cover with foil while making the sauce.

SAUCE: (optional)

Pour 1/2 cup fat-free chicken broth into the roasting pan.

Simmer until the liquid has reduced by half.

Pour over the warm chicken.

Garnish with freshly grated lemon peel.

Serve with oven roasted potatoes.

Approx. 2 pieces of chicken per serving.