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Roasted Chicken with Balsamic Vinaigrette Recipe

Roasted Chicken with Balsamic Vinaigrette

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Average Rating:

Total Reviews: 467

Showing 91-100 of 467

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  • on March 23, 2010

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    The favors are layered and rich, but it is almost too easy to prepare! Thanks Giada!

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  • on March 10, 2010

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    This is my fiance's absolute favorite chicken recipe!! If I go too long without making it, he gets upset. I've never tried making it with boneless, skinless chicken...and I don't think I ever would. I usually make it with just 2 skin-on, bone-in breasts, as it's just me and him. The skin gets so crispy on top and the chicken is moist and juicy. The flavor is unbelievable! It's absolute perfection!

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  • on March 04, 2010

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    Not sure if I did something wrong or not...I followed the recipe exactly except I used skinless, boneless chicken breasts rather than the whole thicken. I thought this would be ok since others have done so (per the reviews with success. Ugh. The chicken came out an ugly brownish/tan color with no 'browning', etc. (if that make sense and the meat lacked flavor...the sauce was definitely necessary, but it was still just ok with the sauce. I would not make this again.

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  • on March 04, 2010

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    I thought this dish turned out extremly well. Really tender and moist. It's also a really easy dish to make a prepare a head of time. I would reccomend getting a good balsamic, it really does make a difference. The good balsamic is a lot sweeter then just the cheap balsamic you can buy.

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  • on March 03, 2010

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    I followed this recipe exactly. I marinated the chicken for at least five hours and the chicken was absolutely tasteless. This is a waste of time, don't bother.

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  • on February 28, 2010

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    The flavor of this dish relies pretty heavily on the deglazing of the pan drippings once the skin is pulled off (unless you eat the skin - I can't do it. I will try and cook the chicken without the skin so the flavor absorbs the meat and not the skin, but will be sure to cover throughout most of the cooking time to achieve a more tender result. The process as written results in a slightly dry texture even with the skin. It definately has 5 star potential!

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  • on February 27, 2010

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    this recipe is so delicious and simple! always turns out extremely moist...it must have something to do with marinating in vinegar and lemon...maybe acts like a brine.

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  • on February 24, 2010

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    I made this last week. My husband, who generally prefers beef to chicken, loved this recipe and he has already asked me to make it again. I can't wait to try marinating it for more than a few hours to see if gets even juicier.If you don't love this dish, you probably are buying cheap balsamic vinegar. Spend a few extra dollars on a decent bottle. You won't regret it!

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  • on February 10, 2010

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    I had this for the first time and it was awesome. I am actually going to make it this Thursday for the girls dinner.

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  • on January 31, 2010

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    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".

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