![[Teri's Kitchen]](http://teriskitchen.com/graphics/recipe4.gif)
SERVES 4 to 6
There are unlimited ways to season chicken or other poultry before baking or roasting. This recipe uses a simple marinade that can be prepared ahead or brushed on chicken parts just before baking. It's my favorite way to prepare cutup chicken because I can decide at the last moment to do it. A good old standby.
INGREDIENTS
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. Sprinkle with the garlic, thyme, sage, rosemary, salt and pepper. Sprinkle 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.
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. Garlic powder may be substituted for the fresh. This is also great cooked on the grill.
Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.