Honey Rosemary Chicken

The prep time is the marinating time. This is a one of a kind recipe that looks and taste great. Serve over my Vegetable Rice Medley (#44614).

• Ready In: 3 hrs 5 mins
• Serves: 6

Ingredients

• 4  tablespoons honey
• 4  tablespoons  balsamic vinegar
• 4  tablespoons fresh rosemary, chopped
• 2  tablespoons olive oil
• 12  skinless chicken thighs
• 1  teaspoon salt
• 1⁄4 teaspoon black pepper

Directions

1. Heat oven to 350.
2. In a bowl, combine the honey, vinegar, rosemary and oil; mix well.
3. Pour half of the marinade into a large resealable plastic bag; add the chicken.
4. Seal bag and turn to coat; refrigerate 2 hours.
5. Cover and refrigerate remaining marinade.
6. Drain and discard marinade from chicken.
7. Place chicken bone side down in a 13x9x2" baking pan.
8. Sprinkle with salt and pepper.
9. Bake, uncovered, 55-65 minutes, or until juices run clear, basting occasionally with reserved marinade.