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Baked Chicken with Dijon and Balsamic Vinegar

This simple baked chicken packs in the flavor with dijon, balsamic vinegar and dried herbs. The recipe is quick and easy and it's a dish the whole family can enjoy. Serve it with rice and your favorite fresh vegetables.

Notes


  • 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.

     

  • You may omit the olive oil.

     

  • Fresh minced garlic may be substituted for the powder and is even better.

     

  • This is also great cooked on the grill.

Ingredients

  • 3 1/2- to 4-pound chicken, cut up or bone-in chicken parts, as desired
  • Dijon mustard
  • Garlic powder
  • Dried thyme
  • Rubbed sage
  • Dried rosemary
  • Salt and pepper, to taste
  • Balsamic vinegar or red wine vinegar or lemon
  • juice
  • Olive oil

Instructions

  1. 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.
     
  2. 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.
     
  3. 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.

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