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Baked Chicken with Dijon & Balsamic



Recipe Club member's rating: 5 stars!

Don't have Barnea EVOO? Substitute with your favorite Traditional EVOO to complete this delicious chicken recipe. 

This chicken is great served hot or at room temperature. Try leftovers cold on lettuce salad.


  • 1 whole chicken (3.5-4 lb) - cut up or bone-in chicken parts, as desired
  • 3 T Dijon mustard
  • 1/2 tsp dried thyme
  • 1/2 tsp dried sage
  • 1/2 tsp dried rosemary
  • Salt and pepper, to taste
  • Garlic powder, to taste
  • 2 T of The Olive Bin's Red Apple Balsamic Vinegar
  • 1 T of The Olive Bin's


  1. Preheat oven to 400 degrees.
  2. Place the chicken in a single layer in a 9"x13"x2" baking dish, on a baking rack if desired. Brush or spread each piece lightly with Dijon mustard. Sprinkle with the thyme, sage, rosemary, salt, pepper, and garlic powder. Sprinkle generously with the balsamic vinegar; then drizzle lightly with olive oil.
  3. Place in oven and bake until chicken is brown and done, basting occasionally with pan juices, about 50 minutes. 
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