Balsamic Baked Chicken
A quick and flavorful dish featuring succulent chicken thighs in a luscious balsamic glaze, perfect for busy weeknights.
Ingredients
For the marinade
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic glaze
- 2 tablespoons tomato paste
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme
- 1 teaspoon dried oregano
- 1 teaspoon sweet paprika
- 1.5 pounds boneless, skinless chicken thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a medium bowl, whisk together the extra virgin olive oil, balsamic glaze, tomato paste, honey, and lemon juice until well combined.
- Stir in the minced garlic, fresh thyme, dried oregano, sweet paprika, kosher salt, and black pepper.
- Place the boneless, skinless chicken thighs in a large baking dish. Pour the marinade over the chicken, ensuring each piece is thoroughly coated.
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 10 minutes.
- Ensure the chicken is fully cooked with a meat thermometer; it should register an internal temperature of 165°F (75°C).
- Remove from the oven, let rest for a few minutes, and serve warm.
Notes
For enhanced flavor, consider marinating the chicken for 1-2 hours in the refrigerator before baking. Feel free to experiment with other herbs like rosemary or basil for a different flavor profile. For a one-pan meal, add seasonal vegetables around the chicken during the last 25 minutes of baking.