Roasted Chicken with Balsamic Vinaigrette (Giada De Laurentiis) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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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:
1. 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.
2. 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.
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