Best 2 Balsamic Roasted Chicken Thighs Recipes

BALSAMIC ROASTED CHICKEN THIGHS

Steps:

• Cooking Day: mix oil, vinegar, garlic, salt, and pepper in a small bowl.
• Transfer marinade to a large freezer bag.
• Add chicken to bag, turning to coat thoroughly; remove as much air as possible, and seal bag.
• Take a cake pan, or another pan with sides and lay bag flat; place pan in the freezer and flash freeze.
• Once flash frozen, remove bag from pan and place bag inside freezer.
• Serving Day: defrost meal--place in the refrigerator with a pan, plate, or bowl underneath to catch the extra moisture (or leaks) from defrosting; thaw chicken completely.
• Place chicken, skin side up and well coated with marinade, into rimmed baking pan or dish.
• Roast, uncovered in a 350° oven until brown and cooked through, about 35-40 minutes.
• *Chicken may also be grilled over med-hot coals until cooked through, turning once.
• Per serving--225 calories, 20.1 g fat, 0 g fiber.

BALSAMIC ROASTED CHICKEN THIGHS WITH ROOT VEGETABLES

Steps:

• In a bowl, whisk 3 tablespoons oil, mustard, vinaigrette and 1/2 teaspoon each salt and pepper until blended. Add chicken, turning to coat. Refrigerate, covered, 6 hours or overnight., Preheat oven to 425°. Place chicken, skin side up, on half of a greased 15x10x1-in. baking pan. Place parsnips and sweet potato in a large bowl; add shallots, caraway seeds and the remaining oil, salt and pepper and toss to combine. Arrange in a single layer on remaining half of pan., Roast chicken and vegetables 20 minutes. Stir vegetables; roast chicken and vegetables until a thermometer inserted in chicken reads 170°-175° and vegetables are tender, 15-20 minutes longer., Transfer vegetables to a bowl; toss with 2 tablespoons parsley and half of the bacon. Serve chicken with vegetables; sprinkle chicken with the remaining parsley and bacon.