TerisKitchen.com



Home
INDEX TO ALL RECIPES Appetizer and Party Food Recipes Beef Recipes Bread Recipes Cake Recipes Cookie and Candy Recipes Dessert Recipes Egg Recipes Game Meat and Bird Recipes Grain Recipes Lamb and Veal Recipes Pasta Recipes Pie and Tart Recipes Pizza and Pizza Dough Recipes Pork Recipes Poultry Recipes Salad and Salad Dressing Recipes Sandwich and Wrap Recipes Sauce and Condiment Recipes Seafood and Fish Recipes Soup and Chowder Recipes Vegetable Recipes
INDEX TO ALL FEATURES Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Healthy Menus Grilling Recipes Recipes for Leftovers Comfort Food Recipes Potluck Recipes Easy Recipes for Elegant Entertaining Recipes and Tips for Preserving Foods Homemade Spice Blends Holiday Menus and Recipes Homemade Gifts from the Kitchen Shared Recipes
INDEX TO ALL RESOURCES Glossary of Cooking Techniques Cooking Tips The Well-Stocked Kitchen Pantry Recipe Abbreviations and Conversions Essential Cooking Tools
Featured Menus Healthy Menus Holiday Menus and Recipes
Contact



Featured Pages

Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Shared Recipes Index to All Recipes and Features

Similar and Related
Recipes

Baked Chicken Thighs with Herbed Breadcrumbs

Baked Chicken with Red Wine and Pecans

Oven-Fried Chicken Breasts

Poultry Recipes

Italian Recipes

Quick and Easy Main Dish Recipes

Baked Chicken with Dijon and Balsamic Vinegar

Serves 4 to 6

There are unlimited ways to season chicken or other poultry before baking or roasting. This Italian-inspired recipe uses a simple marinade that can be prepared ahead or brushed on chicken parts just before baking. It is one of my favorite ways to prepare chicken, especially when I wait until the last moment to decide what to make. For a similar and equally delicious version that eliminates the skin, see the baked chicken with herbed breadcrumbs in the similar and related recipes. This recipe can be made in any amount needed.

Ingredients

  • 1 whole chicken, about 3-1/2 pounds, cut into serving pieces (can use any bone-in chicken parts)
  • 1 teaspoon Dijon mustard
  • 2 tablespoons Balsamic vinegar (can use red wine vinegar or lemon juice)
  • 3 large cloves garlic, minced
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon dried sage leaves
  • 1/2 teaspoon dried rosemary leaves
  • Salt and pepper to taste
  • Olive oil for drizzling

Preheat oven to 400° F. Place the chicken in a single layer in a 13x9x2-inch baking dish, on a baking rack if desired. Brush or spread each piece lightly with Dijon mustard. Drizzle with the vinegar, then season with the garlic, thyme, sage, rosemary, salt and pepper. Drizzle lightly with olive oil. Place in the oven and bake until chicken is brown and done, basting occasionally with pan juices, about 45 minutes. This is good hot or at room temperature.

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 several hours in the refrigerator. This is also delicious cooked on the grill. Leftovers are good cold or at room temperature.

Print Recipe

PA Dutch Hex Sign Photo
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying


This site may not be reproduced in whole or in part without written permission and appropriate credit given. Written, designed and maintained by Teri Ranck Foster. All rights reserved. Copyright Statement, Privacy Policy and Disclaimers.