Baked Low Sodium Balsamic Chicken Thighs with Rosemary
Tender and juicy chicken thighs baked with a low sodium balsamic glaze and fragrant rosemary, perfect for a healthy and flavorful 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
- 2 tbsp low sodium balsamic vinegar
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp fresh rosemary, chopped
- 1 tsp honey
- Freshly ground black pepper, to taste
- Lemon wedges, for serving (optional)
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, whisk together low sodium balsamic vinegar, olive oil, minced garlic, chopped rosemary, honey, and black pepper.
- Place chicken thighs in a baking dish and brush the balsamic mixture evenly over each piece.
- Let the chicken marinate for 10 minutes at room temperature.
- Bake for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
- Remove from oven and let rest for 5 minutes before serving.
- Serve with lemon wedges if desired.
Notes
For an extra burst of flavor, garnish with fresh rosemary sprigs and serve alongside roasted vegetables or a light salad.