Baked Chicken with Olives and Honey Mustard Sauce

Serves 2

¼ cup white wine vinegar

1 teaspoon garlic, minced

¼ cup Dijon mustard

2 tablespoons honey

¾ teaspoon dried oregano

¾ teaspoon dried thyme

2/3 cup extra virgin olive oil

3 tablespoons green olives, chopped

Salt and pepper, to taste

3 pounds chicken, pieces

Whisk vinegar, garlic, mustard, honey, oregano and thyme together. Slowly whisk in olive oil, taking care not to break the sauce. Stir in olives. Salt and pepper to taste.

Place chicken in a plastic bag, pour in marinade and seal. Refrigerate overnight.

Preheat oven to 375 degrees F.

Place chicken on foil-lined baking sheet. Pour marinade over chicken.

Bake for about 45 – 50 minutes or until chicken is done.

Serve with brown rice and/or stir fried vegetables.