Roasted Chicken With Balsamic Vinaigrette

READY IN: 1hr 10mins
Recipe by StreetChef

Another Giada DeLaurentis favourite! Prep time does not include marinating.

Top Review by KristieH

I made this last week and it was fantastic! I had chicken breasts on hand so I used two of them. I didn't decrease the amount of vinaigrette and marinated it all day. I did not use lemon. The chicken came out very moist and tasted great! I will use the marinade on other foods as well!

Ingredients Nutrition


  1. Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend.
  2. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat.
  3. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
  4. 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.
  5. 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.

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