Balsamic Roasted Chicken Thighs |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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In 'Don't Panic More Dinner's in the Freezer Ingredients:
6 chicken thighs, with bone and skin |
1/2 cup extra-virgin olive oil |
3 tablespoons balsamic vinegar |
2 garlic cloves, pressed |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Cooking Day: mix oil, vinegar, garlic, salt, and pepper in a small bowl.
2. Transfer marinade to a large freezer bag.
3. Add chicken to bag, turning to coat thoroughly; remove as much air as possible, and seal bag.
4. Take a cake pan, or another pan with sides and lay bag flat; place pan in the freezer and flash freeze.
5. Once flash frozen, remove bag from pan and place bag inside freezer.
6. Serving Day: defrost meal-place in the refrigerator with a pan, plate, or bowl underneath to catch the extra moisture (or leaks) from defrosting; thaw chicken completely.
7. Place chicken, skin side up and well coated with marinade, into rimmed baking pan or dish.
8. Roast, uncovered in a 350° oven until brown and cooked through, about 35-40 minutes.
9. *Chicken may also be grilled over med-hot coals until cooked through, turning once.
10. Per serving-225 calories, 20.1 g fat, 0 g fiber.
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