½ cup fat-free, low-sodium chicken broth
½ cup Olive Gourmet Tahitian Vanilla Balsamic Vinegar
¼ cup finely chopped shallots
¼ teaspoon grated orange rind
¼ cup fresh orange juice
¾ teaspoon sea salt, divided
1 tablespoon Olive Gourmet Rosemary, Harissa, Herbes de Provence, or Wild Fernleaf Dill Olive Oil
16 skinless, boneless chicken thighs (about 2 pounds)
½ teaspoon freshly ground black pepper
orange rind strips (optional)
Preheat oven to 450 degrees.
Combine first 5 ingredients in a small saucepan.
Bring to a boil. Reduce heat, and simmer until reduced to ½ cup (about 20 minutes).
Stir in ¼ teaspoon salt. Set aside.
While the sauce is reducing, combine ½ teaspoon salt and pepper in a small bowl. Season chicken on all sides, and arrange in a single layer in a roasting pan that has been coated with the olive oil.
Sprinkle chicken evenly with remaining ½ teaspoon salt and pepper. Bake for 10 minutes.
Brush half of broth mixture over chicken; bake 5 minutes.
Brush remaining broth mixture over chicken; bake 15 minutes or until a thermometer registers 165 degrees.
Garnish with orange rind, if desired.