Baked Sweet Rosemary Chicken

Baked Sweet Rosemary Chicken
Serve with rice pilaf and a salad.

Servings: 6

• 4 tablespoons honey
• 4 tablespoons balsamic vinegar
• 4 tablespoons fresh rosemary, snipped and chopped
• 2 tablespoons olive oil
• 12 skinless chicken thighs
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper

Heat oven to 350 degrees F.

In a bowl, combine the honey, vinegar, rosemary and oil; mix well. Pour half of the marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat. Marinate in refrigerator for 2 hours.

Cover and refrigerate reserved marinade.

Drain and discard marinade from chicken. Place chicken pieces in a 13x9x2" baking pan (bone side down). Sprinkle with salt and pepper. Bake, uncovered, 55 to 65 minutes, or until juices run clear, basting occasionally with reserved marinade.

Nutritional Data is based on a 50% absorbtion of marinade which is on the high side. Absorbtion will vary. Per Serving: 207 Calories; 8g Fat (34.0% calories from fat); 2g Saturated Fat; 27g Protein; 6g Carbohydrate; trace Dietary Fiber; 115mg Cholesterol; 119mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.