Baked Chicken with Dijon and Balsamic Vinegar
The Old World Olive Co
4
30 minutes
50 minutes
Ingredients
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- 1 tablespoon Old World Olive Press Olive oil (Hojiblanca)
- 2 tablespoons Old World Olive Press Balsamic vinegar (18 year or Red Apple)
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- 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
- Garlic powder, to taste
Directions
- 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.
