Ingredients
- 1/4 cup balsamic vinegar {2oz}
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, chopped
- 2 tablespoons olive oil
- Salt and fresh ground black pepper
- 4 lb. whole chicken, cut in pieces
- 1/2 cup low-salt chicken broth
- 1 teaspoon lemon zest
- 1 Tbsp. chopped fresh parsley leaves
Preparation
Step 1
Whisk vinegar, mustard, lemon juice, garlic, olive oil, salt and pepper in small bowl to blend. Combine vinaigrette and chicken pieces in a large resealable plastic bag; seal bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, at least 2 hours and up to 1 day.
Preheat oven to 400°F.
Remove chicken from the bag and arrange 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 with foil for the remaining cooking time.
Transfer chicken to a serving platter. Place the baking dish on a burner over med-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 pan drippings over the chicken. Sprinkle lemon zest and parsley over the chicken, and serve.