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Mix together the chicken thighs with the 4 tablespoons of olive oil salt, pepper, garlic powder and rosemary.
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Heat up a large pan with 2 more tablespoons of olive oil. Let come to a smoking point.
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Add in the thighs skin side down and let sit for about a minute until the skin gets nice and brown. flip over and brown the other side. Transfer to a pan.
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Put the pan in a 380 degree F and cook the chicken until the internal temperature reads 165 degrees F.
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Using the original pan add in the 2 tablespoons of butter and balsamic vinegar and add in the chicken skin side up. As the butter and vinegar start to bubble and reduce, use a spoon to baste the mixture over the chicken.