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    You are in: Home / Recipes / Roasted Chicken With Balsamic Vinaigrette Recipe
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    Roasted Chicken With Balsamic Vinaigrette

    1/1 Photo of Roasted Chicken With Balsamic Vinaigrette

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    seahorse73's Note:

    Recipe courtesy Giada De Laurentiis Inactive Prep Time: 2 hours

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    Units: US | Metric


    1. 1
      Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend.
    2. 2
      Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat.
    3. 3
      Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
    4. 4
      Preheat the oven to 400 degrees F.
    5. 5
      Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish.
    6. 6
      Roast until the chicken is just cooked through, about 1 hour.
    7. 7
      If your chicken browns too quickly, cover it with foil for the remaining cooking time.
    8. 8
      Transfer the chicken to a serving platter.
    9. 9
      Place the baking dish on a burner over medium-low heat.
    10. 10
      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.
    11. 11
      Drizzle the pan drippings over the chicken.
    12. 12
      Sprinkle the lemon zest and parsley over the chicken, and serve.

    Ratings & Reviews:

    • on April 22, 2012

      Very tasty; only marinated for 2 hours & it was flavorful. Next time I will do an overnight marinate to increase the flavor even more! It does look beautiful when coming out of the oven.

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    • on November 21, 2011


      This is great for feeding a crowd, prep in advance, then just bake in oven. Looks beautiful on the platter, tastes even better!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 14, 2009


      Great recipe! Even my mil asked for the recipe after trying it at our house. I have used just legs instead of a cut up chicken. I'd suggest letting the chicken sit in the marinade overnight, then take it out for a little while to take the chill off before roasting. *We love garlic so we use more than just 2 garlic cloves in this recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Roasted Chicken With Balsamic Vinaigrette

    Serving Size: 1 (242 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 480.4
    Calories from Fat 322
    Total Fat 35.8 g
    Saturated Fat 9.5 g
    Cholesterol 142.5 mg
    Sodium 198.6 mg
    Total Carbohydrate 3.0 g
    Dietary Fiber 0.2 g
    Sugars 1.8 g
    Protein 34.2 g

    The following items or measurements are not included:

    lemons, zest of

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