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Baked Chicken with Dijon and Balsamic Vinegar

3 1/2- to 4-pound chicken, cut up or bone-in chicken parts, as desired
Dijon mustard
Garlic powder
Dried thyme
Rubbed sage
Dried rosemary
Salt and pepper, to taste
Balsamic vinegar or red wine vinegar or lemon
Olive oil

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. You may omit the olive oil. Fresh minced garlic may
be substituted for the powder and is even better. This is also
great cooked on the grill.


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