This extra virgin olive oil is the sauce makers choice. Hojiblanca Olive Oil is an excellent all around oil. It has a soft, buttery, smooth and sweet flavor, yet ends in a wonderful pepper finish. Stands up well under heat. Great for brushing over vegetables, as a base for salad dressings, or mixed with any balsamic for a sweet, buttery taste.
Baked Chicken with Dijon and Balsamic Vinegar
- 1 (3 1/2- to 4-pound) chicken — cut up or bone-in chicken parts, as desired
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Dried thyme
- 1/2 teaspoon Rubbed sage
- 1/2 teaspoon Dried rosemary
- Salt and pepper — to taste
- 2 tablespoons Old World Olive Press Balsamic vinegar (18 year or Red Apple)
- 1 tablespoon Old World Olive Press Olive oil (Hojiblanca)
- Garlic powder, to taste
Preheat oven to 400: 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 set to marinate for about 30 minutes at room temperature or for a longer time in the refrigerator. Serves 4