Level: Easy
Yield: 6 servings
Ingredients
* 1/4 cup balsamic vinegar
* 2 tablespoons Dijon mustard
* 2 tablespoons fresh lemon juice
* 2 garlic cloves, chopped
* 2 tablespoons olive oil
* Salt and freshly ground black pepper
* 1 (4-pound) whole chicken, cut into pieces (giblets, neck and
backbone reserved for another use)
* 1/2 cup low-salt chicken broth
* 1 teaspoon lemon zest
* 1 tablespoon chopped fresh parsley leaves
Directions
Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and
pepper in small bowl to blend. Combine the vinaigrette and chicken
pieces in a 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.
Preheat the oven to 400 degrees F. Remove chicken from the bag and
arrange the chicken pieces on a large greased baking dish. 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.
Transfer the chicken to a serving platter. 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. Sprinkle the
lemon zest and parsley over the chicken, and serve.
No comments:
Post a Comment