Ingredients for Balsamic Roasted Chicken Thighs
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
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How to Make Balsamic Roasted Chicken Thighs
- Whisk together 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 2 cloves minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper in a small bowl.
- Place chicken thighs in a large freezer bag.
- Add the marinade to the bag, ensuring the chicken is thoroughly coated.
- Squeeze out excess air and seal the bag tightly.
- Place the sealed bag on a flat baking sheet or pan for stability.
- Flash freeze the chicken for at least 2 hours, or until solid.
- Once frozen, transfer the bag to your freezer for longer storage.
- On serving day, transfer the frozen chicken from freezer to refrigerator overnight to thaw completely. Place a container underneath to catch any drips.
- Preheat oven to 350°F (175°C).
- Remove chicken from bag and place skin-side up in a rimmed baking dish.
- Roast for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
- Alternatively, grill chicken over medium-high heat for 15-20 minutes, turning once, until cooked through.
- Serve and enjoy! Approximate nutritional information per serving: 225 calories, 1g fat, 0g fiber.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
4g
Fat
32g
Carbs
0g
