Roasted Chicken with Balsamic Vinaigrette

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Dinner and a Movie

Rated: 5 stars out of 5Rate itRead users' reviews (420)

RECIPE
COMMENTS & REVIEWS(420)

Cook Time:
1 hr 0 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 15 min
Inactive Prep: 2 hr 0 min
Cook: 1 hr 0 min
Total:: 3 hr 15 min

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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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Comments & Reviews

recipe Roasted Chicken with Balsamic Vinaigrette
Mary Charlotte, NC 01-31-2010
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Amazing flavor!
Rated: 5 stars out of 5

The combination of balsamic and lemon juice left this chicken moist and full of flavor. We like more garlic, so I bumped it... up to four "thin" cloves. Used the pan juices and some cornstarch to make "gravy" on the stove top and husband ate it all. He will only eat white meat and his comment, "this wasn't dry" speaks volumes about this recipe. Keep an eye on it like the recipe says while cooking...I definitely needed the tin foil to keep it from getting too dark. Easy prep...this is definitely one to serve "company".Read more
recipe Roasted Chicken with Balsamic Vinaigrette
Chris Keller, TX 01-26-2010
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Great and Easy Recipe
Rated: 5 stars out of 5

I followed the recipe as directed and marinated the chicken for about 20 hours. It turned out great. Easy recipe to prepare... in advance and put in the oven so you are not frantically trying to get everything finished. Made a tasty chicken salad with the leftovers for lunch the next day.Read more
recipe Roasted Chicken with Balsamic Vinaigrette
Katherine Charlotte, NC 01-22-2010
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Great chicken recipe
Rated: 5 stars out of 5

This was very good and easy! I used boneless, skinless chicken and I think next time i will use chicken pieces to get all... the fat and flavors right. Yum.Read more
recipe Roasted Chicken with Balsamic Vinaigrette
Maurice San Diego, CA 01-20-2010
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Flavorful and easy!
Rated: 5 stars out of 5

Made this last night and really enjoyed the combination of the balsamic, garlic, oilve oil. I did not even let it marinade... because it was already late and it still was delicious. I can only imagine if I would have left it overnight to marinade. Another awesome dish. I served it with whole wheat pasta, garlic, and basil. Muah! molto bene! Thank you!Read more
recipe Roasted Chicken with Balsamic Vinaigrette
Nicole Fort Myers, FL 01-10-2010
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Very Good
Rated: 5 stars out of 5

I just made this for new years dinner and it was great. The chicken was so moist, tender and flavorful. My husband loved it.... The only thing that I did different is that I brined it overnight and followed the recipe exactly the next day.Read more
recipe Roasted Chicken with Balsamic Vinaigrette
jill dubkin, PA 01-09-2010
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Chicken
Rated: 5 stars out of 5

Easy to make. Great flavor!