roasted chicken with balsamic vinagrette

How To Make roasted chicken with balsamic vinagrette

• 1

  Whisk vinegar,mustard,lemon juice,garlic,olive oil,salt and pepper in small bowl.
• 2

  Combine the vinegrette and chicken pieces in large resealable plastic bag,seal bag and toss to coat.Refrigerate,turning the chicken pieces occasionally,for at least 2 hours and up to 1 day.
• 3

  Preheat oven to 400*F.Remove chicken from bag,and arrange pieces on large greased bakin 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.
• 4

  Transfer the chicken to 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 wooden spoon,mixing well.Drizzle the pan drippings over the chicken.Sprinkle with lemon zest and fresh parsley.
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