Baked Low Sodium Balsamic Chicken Thighs with Rosemary
Tender and flavorful baked chicken thighs marinated in a low sodium balsamic glaze infused with fresh rosemary, perfect for a healthy and aromatic dinner.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1/4 cup low sodium balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon honey
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- Optional: lemon wedges for serving
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, whisk together low sodium balsamic vinegar, olive oil, minced garlic, fresh rosemary, honey, black pepper, and smoked paprika.
- Place the chicken thighs in a baking dish and pour the marinade over them, coating evenly. Let them marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- Bake the chicken thighs uncovered for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
- Remove from oven and let rest for 5 minutes before serving. Garnish with additional rosemary and lemon wedges if desired.
Notes
For extra crisp skin, broil the chicken for the last 2-3 minutes of baking, watching carefully to prevent burning.