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.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (529g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 680 (63%)|
|Amt Per Serving||% DV|
|Total Fat 75.5g||101 %|
|Saturated Fat 20.3g||102 %|
|Monounsaturated Fat 33.7g|
|Polyunsanturated Fat 15.5g|
|Cholesterol 336mg||103 %|
|Sodium 660mg||23 %|
|Potassium 975mg||26 %|
|Total Carbohydrate 8.5g||2 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 6.7g|
|Protein 85.2g||122 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1072
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.