| 5 | 60 | 431 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 25 min | 35 min | 10 |
| 1/3 cup | Garlic |
| 1 3/4 kg | Chicken thighs, boneless, skinless (boneless, skinless) |
| 1 medium | Red onion |
| 4 sprig | Rosemary, fresh (fresh) |
| 454 gm | Balsamic Vinaigrette (spicy or regular) |
Pre-heat the oven to 400 degrees.
Take the chicken thighs and onions and arrange them in a glass or non-reactive bowl.
Pour the vinaigrette over the chicken thighs.
Hand mix/massage the chicken thighs to be sure they are completely covered in the marinated.
Cover the bowl with plastic wrap and marinate the chicken thighs for 30 minutes.
After 30 minutes remove the plastic wrap. Using tongs place the chicken thighs in a baking dish and place the rosemary sprigs on top.
Cover the dish with foil and place it in the oven.
Bake the chicken thighs for 25 minutes or until the juices run clear.
Carefully, plate the chicken thighs, fresh rosemary and the juices from the baking dish.
| Meat | 2.0 |
| Vegetables | 0.1 |
