Chicken with Dijon Glaze

Chicken with Dijon Glaze
from Julia’s Healthy Italian

2 lbs chicken thighs, skinless boneless, washed
4 garlic cloves, minced
1/4 cup chopped parsley
1 Tbsp salt
1 tsp pepper
1/3 cup Grey Poupon dijon mustard
1/4 cup balsamic vinegar
1 Tbsp sugar
1/4 cup olive oil
1 tsp dried rosemary

Add all ingredients to a ziplock gallon bag. Remove air and seal bag. Massage chicken until well coated. Let it sit in bag, the longer the better, 10 minutes, an hour, a few hours, overnight, whatever you have to spare. Bake in a single layer (with juices and all) at 450 degrees for 40 minutes.

If you'd like to change it to boneless skinless chicken breasts, simply bake at 350 degrees for 30 minutes and the center is no longer pink.