Roasted Chicken With Balsamic Vinaigrette
Serves: 4
Prep time: 15 minutes
Cook time: 1 hour (plus 2 to 24 hours for chicken to marinate)
Ingredients
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons olive oil
Salt
Freshly ground black pepper
1 (4-pound) whole chicken, cut into pieces (reserve giblets, neck and backbone for another use)
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley leaves
Preparation
1. Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt and pepper in small bowl to blend.
2. 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 one day.
3. Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange pieces on a large, greased baking dish.
4. 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.
5. Transfer the chicken to a serving platter.
6. 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. (If you want to decrease saturated fat even further, you can skip this step.)
6. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken and serve.
Serves: 4
Prep time: 15 minutes
Cook time: 1 hour (plus 2 to 24 hours for chicken to marinate)
Ingredients
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons olive oil
Salt
Freshly ground black pepper
1 (4-pound) whole chicken, cut into pieces (reserve giblets, neck and backbone for another use)
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley leaves
Preparation
1. Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt and pepper in small bowl to blend.
2. 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 one day.
3. Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange pieces on a large, greased baking dish.
4. 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.
5. Transfer the chicken to a serving platter.
6. 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. (If you want to decrease saturated fat even further, you can skip this step.)
6. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken and serve.
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