You Have Got to Try This!!!

Roasted Chicken with Balsamic Vinaigrette

1/4 cup balsamic vinegar

2 tablespoons Dijon mustard

2 tablespoons fresh lemon juice

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

Directions

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

scrumptious!!!

I hope everyone is having a wonderful week!!!

Lots of Love!!!

Cathy