Pomegranate Balsamic Glazed Chicken

We love this recipe for summer nights where you just don’t want to spend a lot of hours in the kitchen. Brussels sprouts are an easy companion with this sheet pan chicken and you can even one-pan-dish it. Easy peasy! It makes great leftovers to add to salads for lunch the next day.

Ingredients:

• 4- 4-ounce chicken thighs, bone-in, skin on
• 1 tbsp. Rocky Mountain Olive Oil Pomegranate Quince Balsamic Vinegar
• 1 tbsp. Fresh Cut Rosemary from Pondy Mountain ProduceMountain Produce, chopped
• salt and pepper to taste

Directions:

• Preheat the oven to 350 degrees F.
• Rinse and pat the chicken dry, then put in an oven safe baking dish.
• Combine the balsamic, rosemary, salt and pepper in a small bowl and mix well. Brush mixture on top of the chicken liberally.
• Bake the chicken for 50-60 minutes or until internal temp reaches 165 degrees. Rest for a few minutes, then serve as desired.