Balsamic-Glazed Roasted Chicken Breasts
"Glazed with balsamic vinegar and red currant jelly, these roasted chicken breasts are a snap to prepare. Bone-in chicken breasts retain more moisture than boneless, but take just a bit longer to cook. Look for small chicken breasts that yield a sensible 3-ounce portion of lean protein. If you can only find large ones, save some of the leftovers...."
INGREDIENTS
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4 bone-in chicken breasts, (about 2 1/2 pounds), trimmed, skin removed
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1/4 teaspoon salt, divided
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1/4 teaspoon freshly ground pepper, plus more to taste
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2 teaspoons dried thyme, divided
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1/4 cup red currant jelly
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2 tablespoons balsamic vinegar
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