Roasted Chicken With Balsamic Vinaigrette
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 59.14 ml balsamic vinegar
- 29.58 ml Dijon mustard
- 29.58 ml fresh lemon juice
- 2 garlic cloves, chopped
- 29.58 ml olive oil
- 1814.36 g whole chickens, cut into pieces
- 118.29 ml low sodium chicken broth
- 4.92 ml lemon zest
- 14.79 ml fresh parsley, chopped
- salt & freshly ground black pepper
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.
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RECIPE SUBMITTED BY
StreetChef
Canada
I guess you could say I have a passion for food. I love to experiment with new dishes. I was hoping to organize my recipes on this this site, but I just keep finding more.
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