Ingredients
-
1/4
-
2
-
2
-
2
-
2
-
-
1
-
1/2
-
1
-
1
-
-
-
-
-
Directions
Roasted Chicken With Balsamic Vinaigrette, Recipe courtesy Giada De Laurentiis Inactive Prep Time: 2 hours, Very tasty; only marinated for 2 hours & it was flavorful Next time I will do an overnight marinate to increase the flavor even more! It does look beautiful when coming out of the oven , This is great for feeding a crowd, prep in advance, then just bake in oven Looks beautiful on the platter, tastes even better!
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Steps
|
1
Done
|
Whisk the Vinegar, Mustard, Lemon Juice, Garlic, Olive Oil, Salt, and Pepper in Small Bowl to Blend. |
|
2
Done
|
Combine the Vinaigrette and Chicken Pieces in a Large Resealable Plastic Bag; Seal the Bag and Toss to Coat. |
|
3
Done
|
Refrigerate, Turning the Chicken Pieces Occasionally, For at Least 2 Hours and Up to 1 Day. |
|
4
Done
|
Preheat the Oven to 400 Degrees F. |
|
5
Done
|
Remove Chicken from the Bag and Arrange the Chicken Pieces on a Large Greased Baking Dish. |
|
6
Done
|
Roast Until the Chicken Is Just Cooked Through, About 1 Hour. |
|
7
Done
|
If Your Chicken Browns Too Quickly, Cover It With Foil For the Remaining Cooking Time. |
|
8
Done
|
Transfer the Chicken to a Serving Platter. |
|
9
Done
|
Place the Baking Dish on a Burner Over Medium-Low Heat. |
|
10
Done
|
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. |
|
11
Done
|
Drizzle the Pan Drippings Over the Chicken. |
|
12
Done
|
Sprinkle the Lemon Zest and Parsley Over the Chicken, and Serve. |
