Roasted Chicken with Balsamic Vinaigrette

Total Time:
3 hr 15 min
Prep:
15 min
Inactive:
2 hr
Cook:
1 hr

Yield:
6 servings
Level:
Easy

Ingredients
Directions

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.


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Pairs Well With
Chardonnay

Rich, buttery white wine

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4.6 479
Gilda,  thank you for this wonderful chicken recipe.  I had six guest over for dinner who raved over your balsamic barbecue sauce.  It was so convenient to make this dish in the oven since it was raining too hard for grilling outdoor.   item not reviewed by moderator and published
This recipe is amazing, I used split breasts, baked the chicken in the marinade in a glass 8x8, and didn't make the pan drippings. The chicken was very moist and flavorful. Both my husband and I would have this again. item not reviewed by moderator and published
Followed the recipe exactly but the chicken turned out bland and rather boring. I expected a bit more with its rating. ??? item not reviewed by moderator and published
I cook a lot of Giada's recipes... The reason I only gave this 4* is that I thought it lacked in flavor. I let mine marinade for 4 hours. Maybe I will try this one again and marinade overnight to see if the flavor intensify as I love the flavor of balsamic.. item not reviewed by moderator and published
Easy and terrific. I used boneless breasts which I cooked for only 20 minutes. item not reviewed by moderator and published
This was so easy to make and tasted great! We weren't sure if we were going to like the vinaigrette flavor, but it was delicious! item not reviewed by moderator and published
This was amazing! Definitely a staple from now on.. I did make the broth but it doesn't make or break it. Also cooked covered for the first 30, uncovered the last for a nice crisp skin. Pared it with Tyler Florence's scalloped potatoes.. Yum item not reviewed by moderator and published
Absolutely delicious! item not reviewed by moderator and published
Chicken was moist but there was just no flavor and I marinated it for 7 hours. item not reviewed by moderator and published
I can not talk enough about this dish, so simple and so delicious! Especially made with a organic chicken. Just heaven. My husband and son can not get enough of this. item not reviewed by moderator and published
it was easy enough.. i didnt hate it. but my family did. guess they are not vinaigrette kinda people. too bad item not reviewed by moderator and published
Awesome!! Its so easy to prep.I made it with bone in skin on chicken thighs.It was so moist n juicy!! loved it! item not reviewed by moderator and published
This is a very tasty dish, a keeper for sure, the whole family loved it! I made the recipe in my slow cooker instead of the oven and the chicken was so moist and juicy. This is a great recipe for working mom's since you can make the marinade the night before and set in the fridge and in the morning put in slow cooker cooking on low while at work. You will come home to a great smelling home and nice healthy meal already cooked for you. I served over rice with extra sauce drizzled over top of the chicken and rice, some lemon zest and a basil leaf on top for presentation. We had had balsamic roasted asparagus for a side dish, the recipe I also got off the Food Network site. item not reviewed by moderator and published
This recipe is in her book, "Every Day Italian", only it's slightly different with measurements of oil, lemon juice, etc. Plus the one in the book omits the chicken broth. I've made both versions, and the one in her book is far superior to this one posted on Food Network. So, this recipe as posted on Foodnetwork only gets 3 stars, but the almost identical recipe in her book gets 5. item not reviewed by moderator and published
Very delicious. I made extra marinade and reserved some for the sauce. While the chicken is roasting, I boiled the reserved sauce for about 7 minutes. I paired my chicken with some roasted potatoes sprinkled with salt, pepper, olive oil and garlic powder. Yumm! Easiest dinner ever. Husband was impressed once again. Thanks Giada! item not reviewed by moderator and published
Easy and tasty. I added 1T fresh rosemary chopped fine to the marinade. I always roast a whole chicken butterflied - it cooks more evenly and is always juicy - and all the skin browns beautifully. Roasted it in a large SS clad sauté pan. Took chicken out and let rest while making sauce in same pan. It was amazing served with Ina's mustard roasted potatoes and sautéed broccolini. item not reviewed by moderator and published
Chicken was tasty, but I expected more. I wasn't sure what to think cause I didn't like the smell of the sour vinegar from the oven, but it was okay when I tasted it. You can't mess up this recipe, but I guess I just expected something more resturant quality. Maybe I'll make it again, or maybe not?? Not a favorite, my husband agrees. item not reviewed by moderator and published
Just delicious. I took a hint from another poster and just poured the marinade over it. I cut up some tomatoes for the top and put a handful of feta cheese on it. Out of this world! item not reviewed by moderator and published
This is a fantastic chicken recipe, and so easy! I don't even bother making the sauce, the chicken already has so much flavor. Perfect for a weeknight meal, paired with roasted potatoes and salad. Thank you Giada! item not reviewed by moderator and published
This recipe is a keeper. It's fast and easy. The chicken was extremely flavorful. My husband loved it too. item not reviewed by moderator and published
The most interesting result happened with this dish. First, I'll say that all I had was boneless chicken breast. I do want to try it with cut up chicken. I did let it marinate overnight. I cooked it in foil with the marinade. I thought it was really good, but honestly, I'm sick so my taste buds are a little off. But my 15 year old daughter just kept ranting and raving about it. Usually, it's hit or miss with her. She wanted more and asked if I could pour all the juice over it. I didn't make the sauce, it was just from the marinade. She said she'd like to just drink the sauce. She usually NEVER likes sauce on food. item not reviewed by moderator and published
I didn't have much time to make dinner so I only was able to marinade the chicken for an hour. I ended up baking the chicken in the marinade. It was sooo good! item not reviewed by moderator and published
used a lemon balsamic vinegar in marinade- soooo goood! Super easy too. Will make this many times! item not reviewed by moderator and published
I like that it's an easy recipe for busy moms, however I expected more due to all the reviews. I marinated for 8 hours and the flavor was not as strong or as tasty as I would've liked. The chicken was just ok but nothing special at all. item not reviewed by moderator and published
The transformation of the balsamic vinegar is the key to this recipe. My Wife has the techinque mastered!!! We use butterflied chicken breasts and sometimes boneless pork chops to this delicious set of ingredients. item not reviewed by moderator and published
This was incredibly easy to make and everyone loved it. My husband stated it was his "new" favorite! Light, fresh flavors like many of Giada's other recipes. Thank you Giada! item not reviewed by moderator and published
I don't typically like the recipes I have made from this particular chef; however, this chicken recipe was excellent. Made no changes, followed the exact recipe and it was wonderfully flavored, moist chicken that my husband felt was restaurant quality. I would recommend this recipe to all. item not reviewed by moderator and published
No Wow! Factor, could be that I used boneless, skinless, chicken breast. I did let the chicken marinate overnite, it had flavor but I thought it would of been better with all the great reviews. I just reduced the drippings and didn't bother with the sauce. Will not make again. item not reviewed by moderator and published
Awesome, thanks much. I loved this. item not reviewed by moderator and published
I love this dish very herby and fresh. flavors all mesh together perfectly. my entire family loves it. im making it tonight,since its been a while. its fast and easy as well as healthy item not reviewed by moderator and published
I liked it , it was easy, but I guess I was expecting more. I marinated over night , not as much flavor as I hoped. item not reviewed by moderator and published
Simply delicious!!! I just made a little change, I added lemon zest to the vinaigrette, cause I love citrus flavors and it came out so good! I didn't make the sauce though. I will definitely cook it again of course! item not reviewed by moderator and published
excellent, easy and fast item not reviewed by moderator and published
Tasty item not reviewed by moderator and published
I marinated overnight. So full of flavor and very juicy. Could live without pan sauce, didn't really need it and won't make it next time. This was the first Giada recipe I have made, it was a good choice and looking forward to my next. item not reviewed by moderator and published
I was cooking Sunday dinner for a few guests, and wanted something easy that I could do ahead of time. This dish fit the bill! I marinated the chicken 24 hours beforehand, popped it in the oven when my guests arrived and it was done an hour later. I did find that my chicken was pretty brown after 30 minutes, so I covered it with foil for the remaining half hour. I did go ahead and make the gravy, but I think the chicken would have been fine without it! It might have been tasty to just reduce what was left from the marinade instead of adding the chicken broth. Helpful tip: I hate breaking down a whole chicken so I asked the gentleman working at my grocery store to break it down for me. MUCH easier!!! item not reviewed by moderator and published
I've made a lot of Giada's recipes since discovering her about 7 years ago, and I own several of her DVDs. This is the recipe that turned me into a balsamic vinegar fanatic. This chicken has always been a favorite, and has a become a go-to recipe. My fiancé asks for it on a regular basis. I personally don't bother with the chicken stock in the sauce at the end. I just reduce it without or eat it as-is out of the pan. But I like really strong flavor, so it's just a preference. We don't even bother with the parsley and lemon zest at the end, anymore. We just serve it up! The sauce is also good on other things, and we've used the flavor profile as an inspiration for some home-made salad dressings. item not reviewed by moderator and published
This was the BEST recipe. I marinated chicken legs over night. My picky kids LOVED it. item not reviewed by moderator and published
In this case, I wish Food Network allowed for 4.5 stars. It wasn't quite a 5 for me, but this was a great recipe for roasted chicken and it was SO easy to make and as another reviewer stated - the clean up was a breeze. It could have had a little more flavor for me, but I also do not eat the skin, so maybe I'd feel differently if I ate the skin packed with all that marinated flavor. Overall though, it was tender, juicy and delicious. I do recommend marinating for 12-24 hours. I cooked my chicken for 65 minutes and I think next time I will cook it for exactly 60 minutes and maybe even a couple minutes less. All in all though, this was another great recipe from Giada and I will definitely be making this again! item not reviewed by moderator and published
I always marinate my chicken overnight. For those who were not impressed with the results, try the overnight marinade technique. Great recipe. item not reviewed by moderator and published
I don't know what went wrong, after reading all the excellent reviews I bought all the ingredients and followed the instructions. Very dissapointed with the flavor even that I like all those ingredients. item not reviewed by moderator and published
Not much to add to what the other reviewers said - this is excellent. Got rave reviews at a dinner party. I used 8 boneless, skin on chicken breasts only and doubled the marinade. Cooking time was 40 minutes only, so watch for that. Once you add the parsley and lemon zest it looks very fancy. item not reviewed by moderator and published
Incredibly delicious. Unbelievably easy. I usually adapt recipes after I've made them once, but this recipe is perfect exactly as Giada has written it. I've made this three times in the last 6 weeks -- for working parents, a recipe like this is pure gold. item not reviewed by moderator and published
This is so easy and so good. I'm always looking for more ways to cook chicken. I have made this twice in the last 3 weeks, and I marinade the chicken over night. Goes perfect with a roasted veggie. So quick and easy, and not much clean up in the kitchen. item not reviewed by moderator and published
This dish was HIT with the family, even my 6 year old ,who doesn't like ANYTHING that doesn't come with a toy and fries. He even asked for seconds!!! I was pleasantly surprised. It was also a VERY easy dish to prepare. item not reviewed by moderator and published
Loved this recipe because it called for 100% gluten free ingredients. Like many of the other reviewers, I also used chicken breast instead of the whole chicken. I do not really like dark meat, but if you choose to work with the whole chicken, your dish will definitely be juicier than just using white meat. I marinated mine over night for about 16 hours and served it over home made garlic mashed potatoes! I even wrote about on my blog,Thanks Giada! item not reviewed by moderator and published
Made this last night with boneless, skinless thighs. Absolutely delicious!! The flavors are great, the chicken was extremely juicy and my fiance said that it was the best chicken he's ever had. We'll definitely add it to our regular recipes. Can't wait to have the leftovers tonight! item not reviewed by moderator and published
This is absolutely delicious! My daughter and husband both raved about it, and hubby's not a big chicken fan (unless it's fried. I dont understand previous reviews about it not having much flavor, because the flavor is amazing! Think I'll try grilling it next time. Thanks, Giada, for another stellar recipe! item not reviewed by moderator and published
This is one of my favorite chicken recipes. It's so easy to make, yet the result is amazing, it turns out like a gourmet dish! You can totally entertain with it, because the result is guaranteed. I have to say I make it most of the time with boneless chicken breasts, I slice the breasts before serving them and pour the thick sauce over them: delicious!! item not reviewed by moderator and published
I felt this recipe was just ok. Yes it looked pretty and the lemon rind and parsley added a little more flavor, but overall I wasn't a huge fan. I ended up throwing out lots of leftovers because I didn't like it well enough to eat again. item not reviewed by moderator and published
I used 3 large bone in, skin on breast. Had to sub the dijon and balsamic for coarse ground mustard with whole mustard seeds in it, and apple cider vinegar b/c that's what I had on hand. I let marinate only 3hrs, I put some of the marinade under the skin for good measure. The coarse ground mustard actually gave the skin a little extra crispy texture. Cooked for 45-50 mins. Juiciest chix ever. My wife who only eats boneless, skinless chix picked the bones clean! Excellent recipe! item not reviewed by moderator and published
Delicious. Marinated overnight, didn't even need the sauce. This will be in our regular rotation of family dinners. item not reviewed by moderator and published
Besides the time needed for marinating this is perfect. It is healthy, delicious, and easy. I serve mine over a bed of chopped spring mix salad with sun-dried tomatoes. YUM! item not reviewed by moderator and published
We love this chicken dish! I used the recipe in the Everyday Italian cookbook which is vastly different than the one posted here. I wonder which one is correct, and I wonder how many other discrepancies there are between the recipes on her shows and the cookbook versions. FWIW, the cookbook version calls for 1/2 cup of olive oil, 1/2 cup of balsamic vinegar, 1/4 cup of dijon mustard, 3 garlic clove, and NO chicken broth. item not reviewed by moderator and published
This recipe is amazing and has made it to one of our monthly dinner meals... Sometimes more often: item not reviewed by moderator and published
Great dish! Next time I will marinade overnight instead of 2 hours and it'll be even tastier! item not reviewed by moderator and published
The recipe says to marinate for at least 2 hours but is best overnight. I only had 2 hours available and didn't think the chicken had much flavor. I would try again but only if I could marinate overnight. It was a beautiful presentation, but disappointed that it didn't taste as good as it looked. item not reviewed by moderator and published
Simple and delicious! item not reviewed by moderator and published
I thought this recipe was fairly plain. Might be a good contrast to serve with something more flavorful but in general I would not make it again. item not reviewed by moderator and published
This is a keeper! Easy and delicious! item not reviewed by moderator and published
Unfortunately, my family and I did not care for this recipe. It was really tangy, which we generally like, but something about it just didn't go over well. item not reviewed by moderator and published
AUH-MAZING!!! I would ABSOLUTELY and will ABSOLUTELY use this recipe for life and for entertaining! This is recipe three of her's I have tried and BY FAR she is the best Food Network Chef on the planet! item not reviewed by moderator and published
I usually make the marinade and pour it over drum sticks in resealable freezer bags. I let it marinade for a day or so, and keep them in the freezer for easy dinner later. I usually cook it in a small casserole, add some white wine, and cover for the first half of the cooking time. I finish it uncovered to make the skin crisp, and the sauce is already thick and flavorful enough to use it as is (after skimming off excess fat! item not reviewed by moderator and published
Super easy and unbelievably delicious. It has become a family favorite. item not reviewed by moderator and published
I think it's HILARIOUS that people say this is bland. You guys obviously don't follow directions good because it WAS flavorful. The dijon mustard and balsamic vinegar mixed very well together. Add a touch more of the mustard on top of the chicken before putting it in the oven and it makes a great crust. A little sour, yes, but it's really good. Great job Giada. item not reviewed by moderator and published
Simply great. item not reviewed by moderator and published
gaida my 8yr old son loves when I make ur dishes..by the way so do I... item not reviewed by moderator and published
What a wonderful dish! Giada, you are making me look like a wonderful cook! I thought this was delicious. I had to substitue with white balsalmic vinegar for it was all I had in the house at the time. Not sure how substituting it would change Giada's recipe, but it definitely was a hit in my house. Thanks for another great recipe Giada! item not reviewed by moderator and published
Wow, this is a tasty dish. Add some fine wine and good garlic bread candles on the table and ya get fine eats.... item not reviewed by moderator and published
This was AMAZING!!! I only cooked about 1 lb of chicken, but still used all the balsamic vinaigrette called for in the recipe. Fabulous!!! I love, love, Giada's recipes! item not reviewed by moderator and published
This was an excellent recipe. I had enough sauce and it was very tasty. Served it with Parmesan roasted potatoes. item not reviewed by moderator and published
This was very yummy, but not enough sauce... item not reviewed by moderator and published
A bit too tangy for me to make this a repeat recipe. I used chicken thighs and I doubled the marinade for more coverage of the chicken, as I used a pyrex dish to marinade instead of a plastic bag- one less plastic bag in the landfill! Marinated 14 hours. Cooked the marinade and broth together and drizzled over chicken and added parsley and zest as directed. I suppose it was the marinade drizzle that ended up adding too much zing, but with the thighs there were too many juices in the pan to do as the recipe directed. May give it another try before I delete it off my recipe bookmarks. item not reviewed by moderator and published
THis was good, but next time we will marinate for a day. We also added a few more garlic cloves than the recipe called and will up it 1 more clove the next time. It's very easy to make and went well with steamed Broccoli. item not reviewed by moderator and published
Love it. Never fails. So easy to make. It's become my go-to chicken dish for busy weeknights when I don't have a lot of time to prep. item not reviewed by moderator and published
I did not find this recipe to be anything special. Although I marinated the chicken for 3+ hours, I did not taste the balsamic flavor. It tasted like plain old roasted chicken. I will definitely be looking for a tastier chicken recipe. item not reviewed by moderator and published
Very good and moist. Had no problem with my chicken browning beautifully. Used good balsamic and marinated about 30 yes 30 hours, but still felt like it needed something. Paired it with Giada's white wine mushroom & pea risotto which was heavenly!!! :) item not reviewed by moderator and published
Delicious, of course Giada's recipes always are :) I used boneless, skinless chicken breasts because that's what I had on hand and it was just yummy. I'll be adding this recipe to my collection to use again and again. item not reviewed by moderator and published
OMG!!! This Chicken was amazing!!! So easy to prepare and the chicken was so moist. My husband loved it! Transfer the drippings to a small sauce pan and add a tablespoon of butter and reduce :-) item not reviewed by moderator and published
Very good! I used juice from a squeezed orange as I did not have any lemons... also I only roasted chicken for 35 minutes - 1 hour is too long in a regular uncovered roasting pan. I did return pan drippings to pan to try to reduce. It did thicken up a little but was not super thick. It was very moist and very good. I will make this again. item not reviewed by moderator and published
My kids love this chicken! I make it weekly for them. I put the chicken on the grill in the summer and everyone always asks for the recipe! This marinade is easy and so yummy! item not reviewed by moderator and published
This recipe was amazing! I used a whole cut up chicken but removed the skin and it was the best! Roasted it for 1 hr 15 minutes. The only thing I didn't use was the lemon zest in the sauce. This is now tied with my other favorite Roast Chicken recipe. item not reviewed by moderator and published
Fabulous and easy. Marinated thin sliced chicken breasts 2-3 hours, cooked at 400 for 25 minutes, no more. Definitely a repeat! Giada is the best! item not reviewed by moderator and published
Delicious!!! This is the best roasted chicken recipe, I've made it twice already. The gravy didn't work that well for me because the drippings had burned in the pan, but the chicken itself is still amazing. item not reviewed by moderator and published
Loved the marinade! I only used the boneless chicken breasts as others did. When I added the chicken broth to the pan drippings, I also added some grape tomatoes cut in half and cooked for about a minute just so the tomatoes would have that burst of flavor. When I plated the chicken with the tomatoes and drippings, I added some feta cheese and balsamic glaze. Amazing! item not reviewed by moderator and published
I used split chicken for this, cutting up a whole chicken just isn't that fun. I also added fresh sage, thyme and rosemary. I separated the skin from the meat and poured some of the marinade under the skin. It was really good and had a sweet taste to it. item not reviewed by moderator and published
Easy and delicious. My husband's new favorite chicken. item not reviewed by moderator and published
This recipe was great, my family really enjoyed it. i changed one ingredient instead of lemon i used lime, i ran out of lemons but it still was great. item not reviewed by moderator and published
I also used boneless skinless chicken breasts to keep it on the healthy side. The marinade has so much flavor. However when I put it in the pan, it looked bear with chicken only, so I threw in half of a chopped red onion, 3 green onions chopped 3 inches, and maybe 1/3 cup of cherry tomatoes. Then I covered it in foil and baked for ONLY 30 MINUTES not one hour. Working with the drippings, I added a couple splashes of white wine along with the chicken broth. Definitely a favorite amongst my friends. item not reviewed by moderator and published
I tried this recipe out for a few dinner guests and it was awesome! I used bonesless skinless breasts and marinated them for roughly 5 hours which was perfect. With the boneless skinless, I cooked them for 30 minutes or so on 400 degrees and turned out perfect! Will definitely add this recipe to my rotation! item not reviewed by moderator and published
I decided to make this recipe when I was on vacation with my family. My son who is not a big chicken eater devoured it. My husband and I both love it too. Not that hard and a cheap meal. You do have to do the juice over the chicken. It gives it that extra flavor. It is so good I ate it with some bread!! I look forward to trying more of Giada's recipes. item not reviewed by moderator and published
Perfect dish. Everyone loved it...even my 3 year old. Crispy skin, moist chicken that really picked up the flavor of the marinade. I will make this over and over! item not reviewed by moderator and published
I absolutely love this marinade! I make beer can chicken and it is so easy to convert this marinade in the same manner. I marinate a whole 4-5 lbs. chicken in this sauce and then when you are ready to cook you pour the marinade into a soup can that fits into the grilling chicken stand. Put it on the grill for 15 min/pound, about 1 1/4 hours. Comes out FANTASTIC! I love this recipe!!!!!! item not reviewed by moderator and published
Wow! Really simple and really good! I used all dark meat and it was just amazing! item not reviewed by moderator and published
A lot of folks said they didn't think this had enough flavor if they didn't have enough time to marinate the chicken. My solution for this was to get the thin sliced chicken breast and martinate for 2 hrs. It only took about 20 minutes to cook, and paired beautifully with Melissa D'Arabian's asparagus http://www.foodnetwork.com/recipes/melissa-darabian/roasted-asparagus-with-lemon-vinaigrette-recipe/index.html and some mozzarella brushetta. Great, easy meal! item not reviewed by moderator and published
I have tried it on a pork loin then a bbq it, and it is also great item not reviewed by moderator and published
Definitely marinate this as long as you can to add flavor. item not reviewed by moderator and published
I love this chicken recipe. I'll be adding this to my regular rotation. Used boneless skinless chicken breasts. Marinated the chicken over night and popped it in the oven for 30 minutes when I got home from work. Kept it covered most of the time with tin foil and took it off for the last 10 minutes. It came out perfect. I recommend you make the sauce in the end from the pan drippings. It was delicious. Sliced the chicken and glazed it over the top. Great recipe and so easy to make. Thank you! item not reviewed by moderator and published
My family and I did not enjoy this recipe. I could only marinate the pieces of chicken for 1.5 hrs. so that might have been the reason it did not turn out as well as it has for others. I also should have taken the chicken out of the oven in less than an hour because some of the pieces (especially the white meat) were a little dry. The skin got very dark, almost burnt, even though I covered it with tin foil less than half way thru the baking time. I might try this again because all the reviews are so good I assume I must have done something wrong. item not reviewed by moderator and published
This dish meets two of the three criteria I live by in cooking: 1) Easy to make 2) Delicious The third criteria that it didn't meet? Quick to make. But other than the marinating time this dish requires (not good for last minute meals) and the 1 hr in the oven, this chicken's definitely a keeper item not reviewed by moderator and published
How long did you marinate your chicken? item not reviewed by moderator and published
Wow, what a tip. item not reviewed by moderator and published
Try carefully loosening the skin and squirting some of the marinate UNDER THE SKIN...Then marinate, as another reviewer did item not reviewed by moderator and published

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