Roasted Balsamic Chicken
From: Sweetnicks
1/4 cup Balsamic Vinegar
2 Tbs. Dijon Mustard
2 Tbs. Lemon Juice
2 cloves Garlic, minced
2 Tbs. Olive Oil
Salt and Pepper to taste
4 lbs. chicken thighs
Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt and pepper in small bowl to blend. Combine the vinaigrett and chicken pieces in a large resealable plastic bag, seal the bag and toss to coat. Regrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day. I just put it straight into the pan because I don't usually plan far enough ahead to let the chicken marinate. Preheat the oven to 400 degrees. Remove chicken from the bag and arange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Serve over rice.
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