Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Baked Chicken with Dijon and Balsamic Vinegar
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- #12255
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
1 comment
ingredients
3 1/2 pounds chicken, cut up or bone-in chicken parts, as desired
1 teaspoon Dijon mustard
garlic powder, to taste
1/2 teaspoon dried thyme
1/2 teaspoon rubbed sage
1/2 teaspoon dried rosemary
salt and pepper, to taste
2 tablespoons balsamic vinegar or red wine vinegar or lemon juice
1 tablespoon olive oil
directions
Preheat oven to 400 degrees 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. This is also great cooked on the grill.
added by
Carissa625
nutrition data
617 calories, 44 grams fat, 1 grams carbohydrates, 50 grams protein per serving. This recipe is low in carbs.
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reviews & comments
This is a great, easy recipe. I made one small improvement by brining my chicken for 3 hours ahead of the baking. I would serve this again and again!
November 17, 2009
This turned out great! I used two pounds of chicken thighs (bone-in with skin) and cooked it for about 40 minutes. The entire family loved it.
July 30, 2007
Makes a great marinade! I love this recipe.