1. 1. Prepare Your Chicken and Oven: Preheat your oven to 400 F (200 C). Pat the chicken breasts or thighs dry with paper towels. This helps them brown better and absorb flavor. If using chicken breasts, you can pound them slightly to an even thickness (about 1 inch) for more consistent cooking.

2. 2. Whisk Together the Flavorful Marinade/Sauce Base: In a medium bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, minced garlic, dried oregano, dried thyme, salt, and black pepper until well combined. This forms the base of your incredible sauce.

3. 3. Coat the Chicken Evenly: Place the dried chicken pieces into the bowl with the sauce mixture. Toss the chicken thoroughly to ensure each piece is fully coated. You can also do this in a large zip-top bag for easy coating and minimal cleanup.

4. 4. Arrange Chicken for Baking: Transfer the coated chicken to a baking dish or a sheet pan lined with parchment paper for easier cleanup. Arrange the chicken in a single layer, making sure not to overcrowd the pan. Pour any remaining sauce from the bowl over the chicken.

5. 5. Bake Until Cooked Through: Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165 F (74 C). The chicken should be golden brown and the juices should run clear.

6. 6. Thicken the Sauce (Optional, but Recommended for Meal Prep): While the chicken bakes, in a small bowl, whisk together the chicken broth and cornstarch until no lumps remain. Once the chicken is cooked, remove it from the baking dish and set aside. Pour the pan juices into a small saucepan. Bring to a simmer over medium heat, then slowly whisk in the cornstarch slurry. Cook, stirring constantly, for 1-2 minutes until the sauce thickens to your desired consistency.

7. 7. Combine and Serve: Return the chicken to the baking dish or serving platter. Pour the thickened sauce over the chicken, ensuring each piece is well coated. Serve immediately, or allow to cool completely before portioning for meal prep.