Recipe courtesy of Giada De Laurentiis

Roasted Chicken with Balsamic Vinaigrette

Name: Roasted Chicken with Balsamic Vinaigrette
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT3H15M0.000S
Yield: 6 servings
Cuisine: italian
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

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Level: Easy
Total: 3 hr 15 min

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

Yield: 6 servings

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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

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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.