These sweet and sticky chicken thighs are baked in a balsamic, lakanto syrup and rosemary glaze and accompanied by tender roasted radishes.This is a great option for Sunday
Preheat the oven to 400 Fahrenheit.
Arrange the chicken thighs across a large shallow oven tray. Add the balsamic, lakanto and oil to a small mixing bowl. Finely chop the rosemary and add to the bowl along with the salt and pepper. Stir well to combine.
Drizzle the marinade over the chicken thighs.
Transfer the chicken to the oven to bake for 15 minutes. Trim the tips and bottoms from the radishes and slice in half. After 15 minutes add to the tray with the chicken, spooning over the tray juices.
Bake for a further 20-25 minutes until the chicken is cooked through and golden brown. Serve with salad or steamed green beans.