Chicken Thighs with Balsamic Vinaigrette

I had some chicken thighs in the freezer and was in the mood for cozy comfort food. Our crazy midwest weather has left me wondering exactly what season it is! These chicken thighs turned out moist and delicious. Two pounds yielded 8 nice-sized thighs. This was quick and easy, and definitely impressive enough for company. It also went really well with the rainbow kale with crispy shallots. Enjoy!


Serves 4.


Adapted from The Food Network.


Ingredients
1/4 cup balsamic vinegar
2 Tbsp Dijon mustard
2 Tbsp fresh lemon juice
2 garlic cloves, chopped
2 Tbsp extra virgin olive oil + more to coat pan
sea salt
freshly ground black pepper
2 pounds bone-in, skin-on chicken thighs
1/2 cup organic chicken broth
1 tsp lemon zest

Preparation

1. In a large resealable plastic bag, add the first 7 ingredients (vinegar through pepper). Seal and shake or knead the mixture with your hands to combine.
2. Add chicken thighs to the bag, seal it, and toss to coat. Refrigerate thighs overnight, flipping the mixture in the morning (or every several hours).
3. When ready to cook, preheat the oven to 400 degrees.
4. Place chicken on a rimmed baking sheet, coated with olive or coconut oil. 
5. Bake until the chicken is cooked through, about 45 minutes. If skin is browned before chicken is done, cover with foil for the remainder of the baking time.
6. Remove cooked chicken from pan and keep warm.
7. Set pan on a stovetop burner over medium-low heat. Add chicken broth and lemon zest,  scraping up the browned bits with a wooden spoon and stirring to combine. 
8. To serve, plate the chicken thighs and drizzle the pan drippings over the chicken.