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Roasted Chicken with Balsamic Vinaigrette by Tashia

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  • Roasted Chicken with Balsamic Vinaigrette by Tashia

    Posted March 03, 2006 01:41 PM

    Roasted Chicken with Balsamic Vinaigrette

    Recipe Summary
    Difficulty: Easy
    Prep Time: 15 minutes
    Inactive Prep Time: 2 hours
    Cook Time: 1 hour
    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.
    Last edited by wishingstar; 07-11-2006, 10:01 PM.