Roasted Chicken with Balsamic Vinaigrette
If you're bored with the same old roast chicken, here is a new twist to try. The bird absorbs all the sweet and savory flavors of the marinade, and that's what keeps the meat incredibly moist. It is also perfect for sandwiches and salads throughout the week."This was such an easy and delicious recipe. Everyone in the family loved it. A definite keeper!!" - EricP
Yield: 4 Servings Ready in 45 minutes
favorite of 196 people 133 people want to try
Verified by stevemur
|1/2 cupBalsamic vinegar|
|1/4 cupFresh lemon juice; (from about 1 lemon)|
|1/4 cupDijon mustard|
|3 Garlic cloves; , minced|
|1 teaspoonBlack Pepper; freshly ground|
|1/2 cupOlive oil|
|4 poundsChicken; , cut up|
|1 tablespoonChopped fresh flat-leaf parsley|
|1 teaspoonGrated lemon zest; (from about 1 lemon)|
Roasted Chicken with Balsamic Vinaigrette Preparation
In a 13 x 9 x 2 inch baking dish, whisk the vinegar, lemon juice, mustard, garlic, salt, and pepper to blend. Whisk in the oil. Add the chicken pieces and turn to coat. Cover and refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
Preheat the oven to 400 deg F. Roast the chicken uncovered until just cooked through, about 45 minutes. Using tongs, transfer the chicken to a serving platter. Carefully pour the cooking liquid into a small, heavy saucepan and spoon off the excess oil from atop the cooking liquid. Boil until the liquid reduces by about half and thickens slightly, about 8 minutes.
Pour the sauce over the chicken. Sprinkle the parsley and lemon zest over the chicken, and serve.
If the chicken gets too dark too quickly, cover it with aluminum foil, taking the foil off for the last 10 minutes of roasting.
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