-Stressed-

Originally I had planned to make an apricot glazed chicken with a crisp salad and loads of tomatoes. Yum, thinking about it now makes my mouth water. However, that's more of a sweet-relaxed-and ready to move forward kinda meal. And since I recieved awful news of my husband's car STILL not working I decided to make something else that fit my mood. A balsamic glazed chicken, with potatoes, onions, red bell peppers, and smashed peas to fit my frustrated, bitter mood. I decided to have a simple dessert last night, instead of baking something because my feet were pretty swollen.. I had some plain yogurt w/bananas and honey in a mason jar. What a great ending to a hard day.

Anyways, here is the recipe for the chicken.

Balsamic Glazed Chicken

Ingredients:

-4 chicken thighs (w/skin, unless you have enough time to marinate for a few hours then skinless)

-2 cloves of garlic

-4tbsp. of olive oil

-salt and pepper to season

-4tbsp. of italian seasoning

-6tbsp. of balsamic vinegar

-1 lemon

Finely chop your garlic cloves or use a garlic press to avoid smelly fingers. Combine in a bowl with the italian seasoning, s&p, olive oil, and balsamic vinegar. I like to trim the fat off the thighs a little, just so I won't accidentaly bite into a piece of lard. Once that's done, place the chicken thighs in the bowl with the seasonings and rub the thighs with the mixture. If you have a few hours, then cover the bowl with plastic wrap and pop em in the fridge until you are ready to cook them. I guarantee that the marinating makes it so much better, but I was in a rush last night and just let them sit in the bowl for a few minutes.

Preheat your oven to 400° F. Line a baking pan in foil paper and arrange the chicken thighs in the pan and reseason with s&p. I really really like crispy skin, so I usually cook my chicken for about 40 minutes and then turn on the broiler for another minute or two to get a crisp skin on it. As soon as the chicken is out of the oven, drizzle with a little more balsamic vinegar and squeeze the juice of one lemon on to the chicken.