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Roasted Chicken with Balsamic Vinaigrette

Roasted Chicken with Balsamic Vinaigrette
PREP TIME
15 min
COOK TIME
1h
YIELDS
6 servings

Succulent roast chicken marinated with a balsamic vinaigrette and garnished with lemon zest and parsley.

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Ingredients

¼
cup balsamic vinegar
2
Tbsp Dijon mustard
2
Tbsp fresh lemon juice
2
cloves garlic, chopped
2
Tbsp olive oil
Salt and freshly ground black pepper
1
(4-lb) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
½
cup low-salt chicken broth
1
tsp lemon zest
1
Tbsp fresh parsley leaves, chopped
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Directions

Step 1

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.

Step 2

Preheat the oven to 400ºF. 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.

Step 3

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.

Step 4

Sprinkle the lemon zest and parsley over the chicken, and serve.

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