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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|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 %|
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Calories per serving: 1072
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