Roasted Chicken With Balsamic Vinaigrette

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Recipe courtesy giada de laurentiis inactive prep time: 2 hours

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Steps

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Whisk the vinegar , mustard , lemon juice , garlic , olive oil , salt , and pepper in small bowl to blend.

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Combine the vinaigrette and chicken pieces in a large resealable plastic bag.

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Seal the bag and toss to coat.

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Refrigerate , turning the chicken pieces occasionally , for at least 2 hours and up to 1 day.

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Preheat the oven to 400 degrees f.

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Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish.

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Roast until the chicken is just cooked through , about 1 hour.

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If your chicken browns too quickly , cover it with foil for the remaining cooking time.

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Transfer the chicken to a serving platter.

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Place the baking dish on a burner over medium-low heat.

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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.

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Drizzle the pan drippings over the chicken.

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Sprinkle the lemon zest and parsley over the chicken , and serve.

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Ingredients

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balsamic vinegar, dijon mustard, fresh lemon juice, garlic cloves, olive oil, salt & freshly ground black pepper, whole chickens, low sodium chicken broth, lemon, zest of, fresh parsley leaves