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CHICKEN - ROASTED - Roasted Chicken with Balsamic Vinaigrette :]>
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
Recipe courtesy Giada De Laurentiis 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 (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
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.
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