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Roasted Chicken with Balsamic Vinaigrette Recipe

Roasted Chicken with Balsamic Vinaigrette

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Dinner and a Movie

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (446)

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Average Rating:

Total Reviews: 446

Showing 1-10 of 446

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  • on May 19, 2012

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    Tasty

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  • on May 15, 2012

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    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.

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  • on May 07, 2012

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    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!!!

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  • on May 05, 2012

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    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.

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  • on April 19, 2012

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    This was the BEST recipe. I marinated chicken legs over night. My picky kids LOVED it.

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  • on April 16, 2012

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    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!

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  • on April 13, 2012

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    I always marinate my chicken overnight. For those who were not impressed with the results, try the overnight marinade technique. Great recipe.

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  • on April 10, 2012

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    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.

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  • on March 25, 2012

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    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.

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  • on March 10, 2012

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    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.

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