Roasted Balsamic Chicken

Joanne Bellezza-Loughlin


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

★★★★★ 5 votes
24 Hr
45 Min


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
1 tsp
freshly ground pepper
1/2 c
olive oil
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)


1Place chicken pieces in large baking pan. Be sure not to over-crowd the chicken.
2Whisk 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.
3Preheat oven to 400 degrees and roast uncovered for approximatly 45 minutes. Using tongs, transfer chicken to a serving platter and keep warm.
4Skim 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.)
5Pour the sauce over the chicken and top with parsley and lemon zest.
6NOTE: 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