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 buffettgirlkcz_...
Sturgis, MI
on February 06, 2012
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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!
By gommina
Washington, DC
on February 02, 2012
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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!!
By Dani Mauer
Ft Myers, FL
on January 27, 2012
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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.
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