6 Videos | Photo: Roasted Chicken with Balsamic Vinaigrette Recipe
Ingredients
- 1/4 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, chopped
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
- 1/2 cup low-salt chicken broth
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh parsley leaves
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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By frittata
on May 23, 2013
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Awesome!! Its so easy to prep.I made it with bone in skin on chicken thighs.It was so moist n juicy!! loved it!
By nocsinwhitesatin
California
on May 15, 2013
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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.
By mismax
Richardson, TX
on March 21, 2013
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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.
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