ROASTED CHICKEN WITH BALSAMIC VINAIGRETTE

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Make and share this Roasted Chicken With Balsamic Vinaigrette recipe from Food.com.

Provided by seahorse73

Categories     Whole Chicken

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

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 lb) whole chickens, cut into pieces (giblets, neck and backbone reserved for another use)
1/2 cup low sodium chicken broth
1 teaspoon lemon, zest of
1 tablespoon chopped fresh parsley leaves

Steps:

  • 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.

Nutrition Facts : Calories 480.4, Fat 35.8, SaturatedFat 9.5, Cholesterol 142.6, Sodium 198.7, Carbohydrate 3, Fiber 0.2, Sugar 1.8, Protein 34.2

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