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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 81-90 of 467

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  • on August 02, 2010

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    I absolutely love this marinade! I make beer can chicken and it is so easy to convert this marinade in the same manner. I marinate a whole 4-5 lbs. chicken in this sauce and then when you are ready to cook you pour the marinade into a soup can that fits into the grilling chicken stand. Put it on the grill for 15 min/pound, about 1 1/4 hours. Comes out FANTASTIC! I love this recipe!!!!!!

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  • on June 19, 2010

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    Wow! Really simple and really good! I used all dark meat and it was just amazing!

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  • on May 22, 2010

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    A lot of folks said they didn't think this had enough flavor if they didn't have enough time to marinate the chicken. My solution for this was to get the thin sliced chicken breast and martinate for 2 hrs. It only took about 20 minutes to cook, and paired beautifully with Melissa D'Arabian's asparagus http://www.foodnetwork.com/recipes/melissa-darabian/roasted-asparagus-with-lemon-vinaigrette-recipe/index.html and some mozzarella brushetta. Great, easy meal!

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  • on May 13, 2010

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    I have tried it on a pork loin then a bbq it, and it is also great

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  • on April 17, 2010

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    Definitely marinate this as long as you can to add flavor.

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  • on April 14, 2010

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    I love this chicken recipe. I'll be adding this to my regular rotation. Used boneless skinless chicken breasts. Marinated the chicken over night and popped it in the oven for 30 minutes when I got home from work. Kept it covered most of the time with tin foil and took it off for the last 10 minutes. It came out perfect. I recommend you make the sauce in the end from the pan drippings. It was delicious. Sliced the chicken and glazed it over the top. Great recipe and so easy to make. Thank you!

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  • on April 06, 2010

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    My family and I did not enjoy this recipe. I could only marinate the pieces of chicken for 1.5 hrs. so that might have been the reason it did not turn out as well as it has for others. I also should have taken the chicken out of the oven in less than an hour because some of the pieces (especially the white meat were a little dry. The skin got very dark, almost burnt, even though I covered it with tin foil less than half way thru the baking time. I might try this again because all the reviews are so good I assume I must have done something wrong.

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  • on April 05, 2010

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    This dish meets two of the three criteria I live by in cooking:
    1 Easy to make
    2 Delicious

    The third criteria that it didn't meet? Quick to make.

    But other than the marinating time this dish requires (not good for last minute meals and the 1 hr in the oven, this chicken's definitely a keeper

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  • on March 29, 2010

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    This was another great recipe from Giada. I love her food! This is definitely worth a try!

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  • on March 26, 2010

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    My entire family loves this recipe. It's absolutely delicious. I take the chicken pieces and brown the skin in a pan with olive oil first. Then I put them in the oven and YUM! Tastey, crunchy skin.... then the sauce poured on top... it's wonderful! Thanks for this one Giada!!

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