I love chicken thighs for batch cooking and they are much more flavorful than chicken breasts... because they have more fat! This is a great recipe to give them some flavor and you can make quickly on a weekday or during meal prep on the weekend to use throughout the week.
For fun I throw in a few drumsticks for my son. Kids love drumsticks!
8 chicken thighs or legs
1 tbsp Dijon mustard
1/8 cup balsamic vinegar
¼ cup olive oil
1 tbsp fresh lemon juice
2 tbsp fresh rosemary, chopped
1 garlic clove, minced
Sea salt and pepper, to taste
In a bowl combine the mustard, vinegar, garlic, rosemary, lemon juice, salt and pepper.
Blend in the olive oil with a whisk.
Add the chicken and marinate in the refrigerator for 30 minutes.
Preheat oven to 375 degrees.
Place the chicken with the marinade in a baking dish.
Bake for 30-45 minutes, until chicken is cooked through.
Makes 4 servings
Adapted from the South Beach Diet Cookbook