Sunday, October 5, 2008

Roasted Chicken with Balsamic Vinaigrette

Cook Time: 1 hr
Level: Easy
Yield: 6 servings


* 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


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.

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