Prev Recipe Next Recipe

Recipe courtesy of Giada De Laurentiis

Show: Everyday Italian

Episode: Dinner and a Movie

Save Recipe Print

Roasted Chicken with Balsamic Vinaigrette

WATCH

6 videos | Balsamic Roasted Chicken (02:55)

Total:: 3 hr 15 min
Prep:: 15 min
Inactive:: 2 hr
Cook:: 1 hr

Yield:: 6 servings

Level:: Easy

Now Playing

How to Zest Citrus (02:05)

Ingredients

1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons olive oil
Salt and freshly ground black pepper
1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley leaves

Directions

Watch how to make this recipe.

Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.

Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.

Pairs well with Chardonnay

My Private Notes

Name: Roasted Chicken with Balsamic Vinaigrette
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT3H15M0.000S
Yield: 6 servings
Ingredients: 1/4 cup balsamic vinegar; 2 tablespoons Dijon mustard; 2 tablespoons fresh lemon juice; 2 garlic cloves, chopped; 2 tablespoons olive oil; Salt and freshly ground black pepper; 1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use); 1/2 cup low-salt chicken broth; 1 teaspoon lemon zest; 1 tablespoon chopped fresh parsley leaves

Add a Note

Everyday Celebrations

Get the Recipe

Meatball Marsala

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

Now Playing

Meatball Marsala 00:53

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

Get the Recipe

Now Playing

Sheet Pan Brownie-Cookie Bars 01:15

If variety is the spice of life, this dessert offers plenty of options.

Get the Recipe

Now Playing

How to Make Basil Pesto 03:48

Frederic shares helpful tips for making and storing fresh basil pesto.

Now Playing

Sheet Pan Caprese Chicken 00:34

A balsamic reduction adds a hint of brightness to this easy weeknight meal.

Get the Recipe

Now Playing

Pineapple Cupcake Cake 00:32

Kick off your summer party with this Pineapple Pull-Apart Cupcake Cake.

Get the Recipe

Now Playing

Tyler's Blueberry Scones 03:25

With or without the lemon glaze, Tyler's blueberry scones are winners!

1 - 3 of 6 videos

Roasted Chicken with Balsamic Vinaigrette

Balsamic Roasted Chicken (02:55)

How to Roast Meats (02:06)

How to Break Down a Chicken (02:21)

How to Make Chicken Stock (01:55)

How to Mince Garlic (02:02)

How to Zest Citrus (02:05)

Categories:

My Private Notes

Meatball Marsala

Meatball Marsala 00:53

Sheet Pan Brownie-Cookie Bars 01:15

How to Make Basil Pesto 03:48

Sheet Pan Caprese Chicken 00:34

Pineapple Cupcake Cake 00:32

Tyler's Blueberry Scones 03:25