Baked Chicken with Herbs de Provence Extra Virgin Olive Oil and Red Apple Balsamic Vinegar


    • 3-4 lbs. chicken pieces, skin on
    • 1 tsp. Dijon mustard
    • ½ tsp. dried thyme
    • ½ tsp. rubbed sage
    • ½ tsp. dried rosemary
    • ½ tsp. garlic powder
    • Salt and pepper, to taste
    • 2 Tbl. Bella Oliva Red Apple Balsamic Vinegar
    • 1 Tbl. Bella Oliva Herbs de Provence EVOO


Preheat oven to 400 degrees. Place the chicken in a single layer in a 13x9x2” baking dish. Brush each chicken piece lightly with Dijon mustard. Combine the herbs, salt and pepper in a bowl and sprinkle over chicken. Combine the balsamic vinegar and EVOO and pour over chicken.

Place in the oven and bake until chicken is brown and thoroughly cooked through, basting occasionally with pan juices, about 50 minutes.

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