Roasted Chicken with Balsamic Vinaigrette

prep time:: 15 min
total time:: 1 hr

Makes 6 servings

This recipe is great when you are having a dinner party because it can be roasting in the oven while you prepare other parts of the meal. The lemon zest and balsamic marinade give the chicken great flavor.

ingredients

1/4 cup balsamic vinegar
2 Tb Dijon mustard
2 Tb fresh lemon juice
2 garlic cloves, chopped
2 Tb olive oil
whole chicken, cut into pieces
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 Tb chopped fresh parsley leaves

directions

1
1. Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend.
2
2. Combine the vinaigrette and chicken pieces in 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.
3
3. Preheat the oven to 400 degrees. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish.
4
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
5. 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.
6
6. Sprinkle the parsley and lemon zest over the chicken, and serve.