Ode to Autumn: Mustard Balsamic Baked chicken

Versión en Castellano.

During the summer we are huge fans of cold dishes and bbq. Come autumn-winter we start craving hot dishes and baked goods. Since you already know I’m a rookie mom which means I’m working on expending my kitchen knowledge, that means my recipes are (usually) rather short and straight to the point.



  • 8 chicken tights
  • 1 tbsp. of Dijon Mustard au white wine ( you can of course substitute for personal favorite)
  • 1/4 Balsamic Vinegar
  • 2 tbsp. fresh lime juice
  • 2 garlic cloves minced
  • 1 teaspoon of thyme
  • 1 teaspoon of tarragon
  • 1 teaspoon of dill
  • 1 bay leaf
  • 1 dried pepper
  • 1/4 white wine
  • 1 tbsp. of honey
  • salt
  • favorite vegetables


Start by preheating the oven at 180C. Then I like to “stab” the chicken just a little with knife to help all the flavour really cook within the juice of the meat and to cook evenly. In a bowl, mix the Dijon mustard, the balsamic vinegar, lime juice, garlic cloves (previously minced), thyme, tarragon and dill, white wine, honey and salt.

Prepare a glass pan with olive oil, place the chicken and pour the seasoning evenly on top of the chicken, place the bay leaf and the dried pepper ( you can sliced it in half to help release the flavour).


image2  pollo1

Dice your favourite vegetables, in this case I used broccoli, potatoes, carrots and asparagus and place them in the pan along with the chicken.


Place in the oven ( previously preheated) at 180C for 45 minutes. Then you can come back and turn the chicken thighs around,  raise the temperature to 200C and bake for another 20 minutes.


I served it with along with white rice and a glass of wine ( for my boyfriend of course)



Happy autumn everyone!

Ms. Prym ❤

Un pensamiento en “Ode to Autumn: Mustard Balsamic Baked chicken

  1. Pingback: Oda al Otoño: Muslos de pollo al vinagre balsámico con mostaza. | La Senorita Prym


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