Roasted Chicken With Balsamic Vinaigrette

"Recipe courtesy Giada De Laurentiis Inactive Prep Time: 2 hours"
photo by ladyamandacaroline photo by ladyamandacaroline
photo by ladyamandacaroline
Ready In:
1hr 15mins




  • 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.

Questions & Replies

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  1. MicheleE
    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.
  2. QueenOf1211
    This is great for feeding a crowd, prep in advance, then just bake in oven. Looks beautiful on the platter, tastes even better!
  3. JMigs0
    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.
  4. jimani
    This is wonderful chicken! It is very tasty, tender,moist and crisp on the outside. I covered loosely with foil for the first 20 minutes, uncovered and turned chicken over for the next 15 minutes, and then flipped it back skin side up for the the last fifteen minutes or so. Roasted with convection oven set at 400 and it was perfectly colored and the skin was nice and crisp. I can't wait to make it again. Great aroma and flavor.
  5. Judy from Hawaii
    I enjoyed this chicken dish, seahorse73. I followed your recipe exactly, marinating the chicken overnight. When I left work, I called home & asked the kids to put the chicken in the oven. When I got home, the kitchen smelled wonderful. The chicken was very tender & tasty. It was also extremely easy to prepare. Thanks, seahorse73! (Reposted with stars, which I omitted the 1st time)



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