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 recipe for chicken with herbed breadcrumbs in the similar and related recipes links. This recipe can be made in any amount needed.
- 1 whole chicken, about 3-1/2 pounds, cut into serving pieces (or 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.