Baked Chicken with Dijon and Balsamic Vinegar (Serves 4)
Courtesy of The Olive Scene
3 ½ to 4 lbs cut up bone-in chicken parts
1 tsp Dijon mustard
½ tsp dried thyme
½ tsp ground sage
½ tsp dried rosemary
Garlic powder to taste
Salt and pepper to taste
2 T Balsamic Vinegar – 18 yr or Red Apple
1 T medium intensity Extra Virgin Olive Oil
Preheat oven to 400°F. Place the chicken in a single layer in a 13 X 9 inch baking dish. Brush each piece lightly with Dijon mustard. Sprinkle with the thyme, sage, rosemary, garlic powder, salt, and pepper. Sprinkle generously with the vinegar, then drizzle with the olive oil. Bake the chicken, basting occasionally, about 50 minutes and until the chicken is nicely browned. Enjoy!
You can assemble this ahead of time, allowing the chicken to marinate 30 minutes or longer in the refrigerator.