Baked Chicken with Dijon and Balsamic Vinegar


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3 ½- 4 pound chicken, cut up or bone, in chicken parts, as desired
1 teaspoon Dijon mustard
½ teaspoon dried thyme
½ teaspoon rubbed sage
½ teaspoon dried rosemary
Salt and pepper to taste
2 tablespoons Crushed Olive Balsamic Vinegar (18 year-old Traditional or Red Apple)
1 tablespoon Crushed Olive Hojiblanca EVOO   
Garlic powder to taste

Directions:  Preheat oven to 400 degrees F. Place the chicken in a single layer in a 13 x 9 x 2-inch baking dish, on a baking rack if desired. Brush or spread each piece lightly with Dijon mustard. Sprinkle with the garlic powder, thyme, sage, rosemary, salt and pepper. Sprinkle generously with the vinegar ,then drizzle lightly with olive oil. Place in the oven and bake until chicken is brown and done, basting occasionally with pan juices, about 50 minutes. This is good hot or at room temperature.

: The ingredients can be mixed in a small bowl and poured over the chicken. The chicken and sauce can also marinate for about 30 minutes at room temperature or for a longer time in the refrigerator.

Makes 4 servings