Recipe courtesy of Giada De Laurentiis
Save Recipe Print
Total:
3 hr 15 min
Prep:
15 min
Inactive:
2 hr
Cook:
1 hr
Yield:
6 servings
Level:
Easy
Total:
3 hr 15 min
Prep:
15 min
Inactive:
2 hr
Cook:
1 hr
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

Pairs well with Chardonnay

Trending Videos 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Roast Chicken with Potatoes and Vegetables

Recipe courtesy of Marc Murphy

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Beer Can Chicken

Recipe courtesy of Bob Blumer

Roasted Lamb Chops

Recipe courtesy of The Neelys

White Chicken Chili

Recipe courtesy of The Neelys

Sweet Spicy Smokey Roasted Almonds

Recipe courtesy of Ree Drummond

Chicken Soup

Recipe courtesy of Ina Garten

Browse Reviews By Keyword