StoneGable Balsamic Glazed Chicken

8 chicken thighs

1 TBS dried thyme

1/3 cup red currant jelly

3 TBS balsamic vinegar

flat leaf parsley, chopped, for garnish

salt and pepper

Preheat oven to 400 degrees. Line a large baking sheet and lightly oil.

Salt and pepper chicken. Rub with 2 1/2 tsps of thyme. Put chicken bone side up on baking sheet and roast for 20 minutes.

Meanwhile, put jelly, vinegar and 1/2 tsp of dried thyme into a small saucepan and heat over medium low heat until jam melts.

Turn chicken meat side up. Brush generously with jelly glaze. continue to roast, brushing with glaze until cooked through, about 20 minutes. Garnish with parsley.