We love the recipe for hectic weeknights, and it makes great leftovers to add to salads for lunch the next day!
- 4- 4-ounce Chicken Thighs, bone-in, skin on
- 1 tbsp. Rocky Mountain Olive Oil Pomegranate Balsamic Vinegar
- 1 tbsp. Fresh Rosemary, chopped
- Salt and Pepper to taste
Preheat the oven to 350 degrees F.
Rinse and pat the chicken dry, then put in an oven safe baking dish.
Combine the balsamic, rosemary, salt and pepper in a small bowl and mix well. Brush mixture on top of the chicken liberally.
Bake the chicken for 50-60 minutes or until internal temp reaches 165 degrees. Rest for a few minutes, then serve as desired.