Preparing Italian Vinegar Chicken is simple when you follow these clear steps:

1. Marinate the Chicken: In a large bowl, combine the white wine vinegar, olive oil, minced garlic, rosemary, thyme, salt, black pepper, and red pepper flakes. Add the chicken thighs and ensure they are well coated in the marinade. Cover and refrigerate for at least 1 hour (or overnight for best results).

2. Preheat the Oven: Preheat your oven to 375°F (190°C).

3. Prepare the Baking Dish: Lightly grease a baking dish or line it with parchment paper for easy cleanup.

4. Transfer Chicken: Remove the chicken from the marinade, allowing excess liquid to drip off. Place the chicken thighs skin-side up in the prepared baking dish.

5. Bake: Bake in the preheated oven for 30-40 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). The skin should be golden brown and crispy.

6. Baste (Optional): Halfway through cooking, you can baste the chicken with the pan juices for added moisture and flavor.

7. Rest: Once cooked, remove the chicken from the oven and let it rest for about 5 minutes. This helps the juices redistribute, making the chicken more tender.

8. Garnish: Before serving, sprinkle fresh parsley over the chicken for a pop of color and added flavor.

9. Serve: Transfer the chicken to a serving platter, drizzling any remaining pan sauce on top.