Roasted Balsamic Chicken

Joanne Bellezza-Loughlin

By
@Joannebl

I cannot take credit for this yummy recipe. It's a "Giada" recipe from her Everyday Italian Cookbook. Mangia!


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Comments:

Serves:

6

Prep:

24 Hr

Cook:

45 Min

Ingredients

1/2 c
balsamic vinegar
1/4 c
fresh lemon juice (about 1 lemon)
1/4 c
dijon mustard (i used country dijon because that's what i had - i'm sure any kind would be fine.)
3 clove
garlic, minced
1 tsp
salt
1 tsp
freshly ground pepper
1/2 c
olive oil
1
chicken, cut up (i actually used 2 breasts and 8 thighs because that's what my family likes.)
1 Tbsp
flat leaf parsley, chopped (i just sprinkled dry parsley flakes on the chicken before cooking))
1 tsp
grated lemon zest (i omitted this)

Directions Step-By-Step

1
Place chicken pieces in large baking pan. Be sure not to over-crowd the chicken.
2
Whisk together the vinegar, lemon juice, mustard, garlic, salt, and pepper. Then whisk in the oil. Pour over the chicken pieces and coat. Cover and refrigerate for at least 2 hours and up to 1 day turning every couple of hours.
3
Preheat oven to 400 degrees and roast uncovered for approximatly 45 minutes. Using tongs, transfer chicken to a serving platter and keep warm.
4
Skim the fat off the top of the sauce that remains in the pan. Put the sauce in a sauce pan and cook on low to reduce to half - about 8 minutes. (I just put the roasting pan on top of the stove on low heat and reduced in the pan - anything not to dirty another pot.)
5
Pour the sauce over the chicken and top with parsley and lemon zest.
6
NOTE: I sprinkled parsley flakes on the chicken before roasting. And I didn't use the lemon zest because my family isn't a fan.

About this Recipe

Course/Dish: Chicken, Roasts
Other Tag: Healthy
Hashtags: #roasted, #balsamic