17 Sep

BAKED CHICKEN WITH DIJON AND BALSAMIC

 1 3 to 4 lb Chicken, cut up or bone as desired
 1 tsp Dijon mustard
 0.50 tsp dried thyme
 0.50 tsp rubbed sage
 0.50 tsp dried rosemary
 Salt and Pepper to taste
 2 tbsp balsamic vinegar (18 yo or red apple)
 1 tbsp extra-virgin olive oil
 Garlic powder to taste
1

Preheat oven to 400 degrees. Place the chicken in a single layer in a 13x9x2 in. baking dish. 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.

2

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

Ingredients

 1 3 to 4 lb Chicken, cut up or bone as desired
 1 tsp Dijon mustard
 0.50 tsp dried thyme
 0.50 tsp rubbed sage
 0.50 tsp dried rosemary
 Salt and Pepper to taste
 2 tbsp balsamic vinegar (18 yo or red apple)
 1 tbsp extra-virgin olive oil
 Garlic powder to taste

Directions

1

Preheat oven to 400 degrees. Place the chicken in a single layer in a 13x9x2 in. baking dish. 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.

2

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

BAKED CHICKEN WITH DIJON AND BALSAMIC
IngredientsDirections

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