Roasted Chicken with Balsamic Vinaigrette

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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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This is so easy and so good. I'm always looking for more ways to cook chicken. I have made this twice in the last 3 weeks, and I marinade the chicken over night. Goes perfect with a roasted veggie. So quick and easy, and not much clean up in the kitchen.

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This dish was HIT with the family, even my 6 year old ,who doesn't like ANYTHING that doesn't come with a toy and fries. He even asked for seconds!!! I was pleasantly surprised. It was also a VERY easy dish to prepare.

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Loved this recipe because it called for 100% gluten free ingredients. Like many of the other reviewers, I also used chicken breast instead of the whole chicken. I do not really like dark meat, but if you choose to work with the whole chicken, your dish will definitely be juicier than just using white meat. I marinated mine over night for about 16 hours and served it over home made garlic mashed potatoes! I even wrote about on my blog,Thanks Giada!

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Made this last night with boneless, skinless thighs. Absolutely delicious!! The flavors are great, the chicken was extremely juicy and my fiance said that it was the best chicken he's ever had. We'll definitely add it to our regular recipes. Can't wait to have the leftovers tonight!

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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!

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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!!

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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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I used 3 large bone in, skin on breast. Had to sub the dijon and balsamic for coarse ground mustard with whole mustard seeds in it, and apple cider vinegar b/c that's what I had on hand. I let marinate only 3hrs, I put some of the marinade under the skin for good measure. The coarse ground mustard actually gave the skin a little extra crispy texture. Cooked for 45-50 mins. Juiciest chix ever. My wife who only eats boneless, skinless chix picked the bones clean! Excellent recipe!

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Delicious. Marinated overnight, didn't even need the sauce. This will be in our regular rotation of family dinners.