Prep 15 mins
Cook 1 hr
Recipe courtesy Giada De Laurentiis Inactive Prep Time: 2 hours
- 1⁄4 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, chopped
- 2 tablespoons olive oil
- salt & freshly ground black pepper
- 1 (4 lb) whole chickens, cut into pieces (giblets, neck and backbone reserved for another use)
- 1⁄2 cup low sodium chicken broth
- 1 teaspoon lemon, zest of
- 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.
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.
This is great for feeding a crowd, prep in advance, then just bake in oven. Looks beautiful on the platter, tastes even better!
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.