Roasted Chicken with Balsamic Vinaigrette

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Unfortunately, my family and I did not care for this recipe. It was really tangy, which we generally like, but something about it just didn't go over well.

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AUH-MAZING!!! I would ABSOLUTELY and will ABSOLUTELY use this recipe for life and for entertaining! This is recipe three of her's I have tried and BY FAR she is the best Food Network Chef on the planet!

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I usually make the marinade and pour it over drum sticks in resealable freezer bags. I let it marinade for a day or so, and keep them in the freezer for easy dinner later. I usually cook it in a small casserole, add some white wine, and cover for the first half of the cooking time. I finish it uncovered to make the skin crisp, and the sauce is already thick and flavorful enough to use it as is (after skimming off excess fat!

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Super easy and unbelievably delicious. It has become a family favorite.

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I think it's HILARIOUS that people say this is bland. You guys obviously don't follow directions good because it WAS flavorful. The dijon mustard and balsamic vinegar mixed very well together. Add a touch more of the mustard on top of the chicken before putting it in the oven and it makes a great crust. A little sour, yes, but it's really good. Great job Giada.

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Simply great.

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gaida my 8yr old son loves when I make ur dishes..by the way so do I...

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What a wonderful dish! Giada, you are making me look like a wonderful cook! I thought this was delicious. I had to substitue with white balsalmic vinegar for it was all I had in the house at the time. Not sure how substituting it would change Giada's recipe, but it definitely was a hit in my house. Thanks for another great recipe Giada!

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Wow, this is a tasty dish. Add some fine wine and good garlic bread candles on the table and ya get fine eats....

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This was AMAZING!!! I only cooked about 1 lb of chicken, but still used all the balsamic vinaigrette called for in the recipe. Fabulous!!! I love, love, Giada's recipes!