I’m embarrassed to say this as the chef that I am. . . . my kids’ favorite meal is pasta with ketchup and hotdogs! There, I said it. Can you believe it?!
So needless to say, I was absolutely thrilled when this chicken dish, with much more sophisticated flavors, went over so well with them! Phew!
- 6 skinless, boneless chicken thighs
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- About 5 sprigs fresh thyme
- Salt and pepper
Serves 4 to 6
Total Prep and Cooking Time: 1 hour
Active Work Time: 5 minutes
Combine the chicken with the balsamic vinegar, olive oil and thyme in a large zip lock bag. Place the bag in the refrigerator to marinate for about 30 minutes. (Place the bag in a large bowl just in case it leaks!)
While the chicken in marinating, preheat the oven to 350 degrees F.
Add the chicken with the marinade to a baking dish (about 9 x 13 x 2 inch), and season both sides with salt and pepper. Bake the chicken, uncovered, in the preheated oven just until it’s cooked through, 20 to 25 minutes. Serve over rice or pasta.