4 servings (1 leg/thigh each)
Ingredients:
4 uncooked skinless chicken leg/ thigh
5 tbsp balsamic vinegar, divided
2 tsp olive oil
1 1/2 tbsp fresh rosemary
1 tbsp minced garlic
1/2 tsp table salt
1/2 tsp black pepper
Directions:
Preheat oven to 400F. Prepare a 9" x 9" baking dish by lightly spraying with oil. Set aside.
Mix the marinade/sauce by adding 3 tbsp balsalmic vinegar, oil, rosemary, garlic, salt, pepper and mix until combined. Set aside.
Place the skinned chicken into the prepared dish. Pour the marinade/sauce over the chicken. Refrigerate for 30 minutes. Can be marinades overnight.
Cover the dish with foil and bake for about 35 minutes or until chicken is cooked through.
Place chicken on a serving platter, cover with foil. Pour marinade into a small saucepan. Add the remaining 2 tbsp of balsalmic vinegar. Cook until sauce has thickened a bit. Pour over cooked chicken, potato or vegetables.
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