Baked Chicken with Dijon and Balsamic Vinegar

Baked Chicken with Dijon and Balsamic Vinegar

 
Melgarejo Hojiblanca EVOO, Spain, Robust Intensity
Melgarejo Hojiblanca EVOO, Spain, Robust Intensity
 
18 Year Traditional Balsamic Vinegar
18 Year Traditional Balsamic Vinegar
Add to Cart
 
Red Apple Balsamic Vinegar
Red Apple Balsamic Vinegar
Add to Cart
 
 

Ingredients

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 D'Avolio Balsamic vinegar (18 year-old or Red Apple)
1 tablespoon Olive oil (Hojiblanca)
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.

NOTE: 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.


 
Printer
     
 
 

Recipe Navigation

 
 
     
Terms and Conditions
Browser Settings
  Sitemap
 
© 2010- D'Avolio Olive Oils, Vinegars and More
Website Created By :  GDT Consultants