Roasted Chicken with Balsamic Vinaigrette
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 garlic cloves, chopped
2 tablespoons olive oil
Salt and freshly ground black pepper
1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley leaves
Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the
vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate,
turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large
greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too
quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the
baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up
any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and
pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the
chicken, and serve.
I am always on the hunt for something new to do with chicken. I made this last night for dinner and it was
amazing. It is a recipe from the kitchen of the amazing Giada De Laurentiis. I love all of her recipes…simply
I hope everyone is having a wonderful week!!!
Lots of Love!!!