Balsamic and Orange Glazed Chicken

I had some extra ingredients from some other things I had been cooking earlier in the day. I stood looking at some left-over balsamic reduction, and a zested orange and it occurred to me that I also had some skin-on, bone-in chicken thighs in the fridge.

So, Balsamic and Orange Glazed Chicken was born.

I imagine that the longer you let this sit and marinade, the better the chicken would be. So feel free to let this hang out in the fridge for a couple of hours before cooking.

Ingredients:
1/2 cup balsamic reduction (see note below)
Juice from 1 orange
1.5 lbs of chicken thighs
Salt & Pepper to taste

Directions:
Combine all ingredients into a bowl and let sit for at least 30 minutes and up to 4 hours.

Preheat the oven to 375 degrees.

Place the chicken on a baking sheet lined with tin foil and bake for 35 to 40 minutes until the chicken is cooked through.

Let the chicken rest for 5 minutes and then serve.

Enjoy!

Note: you can make a quick balsamic reduction by just heating balsamic vinegar and let reduce to 1/2 of what ever you started with. For this recipe you would want to have about 1/2 a cup of the reduction for the marinade, so start with 1 cup of vinegar.