4 boneless chicken thighs;
1/2 tbsp. Dijon or homemade mustard;
1/8 cup of balsamic vinegar;
1/4 cup of olive oil;
1 tbsp. fresh lemon juice;
1 tbsp. fresh rosemary, minced;
1 garlic clove, minced;
Sea salt and freshly ground black pepper to taste;
In a bowl, combine the mustard, balsamic vinegar, garlic, rosemary, lemon juice, and season to taste with salt and pepper.
Slowly pour the olive oil in with the mixture while whisking.
Place the chicken in a marinating container (glass or plastic; don’t use metal) and pour the mustard balsamic marinade on top. Place in the refrigerator or leave on the counter, covered, and marinate for about 30 minutes.
Preheat your oven to 375 F.
Transfer the chicken to a baking dish and empty the remaining sauce on top
Place in the oven and bake for 1 hour or until the chicken is cooked.