roasted balsamic chicken
I cannot take credit for this yummy recipe. It's a "Giada" recipe from her Everyday Italian Cookbook. Mangia!
prep time
cook time
45 Min
method
---
yield
6 serving(s)
Ingredients
- 1/2 cup balsamic vinegar
- 1/4 cup fresh lemon juice (about 1 lemon)
- 1/4 cup dijon mustard (i used country dijon because that's what i had - i'm sure any kind would be fine.)
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1/2 cup olive oil
- 1 - chicken, cut up (i actually used 2 breasts and 8 thighs because that's what my family likes.)
- 1 tablespoon flat leaf parsley, chopped (i just sprinkled dry parsley flakes on the chicken before cooking))
- 1 teaspoon grated lemon zest (i omitted this)
How To Make roasted balsamic chicken
-
Step 1Place chicken pieces in large baking pan. Be sure not to over-crowd the chicken.
-
Step 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.
-
Step 3Preheat oven to 400 degrees and roast uncovered for approximatly 45 minutes. Using tongs, transfer chicken to a serving platter and keep warm.
-
Step 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.)
-
Step 5Pour the sauce over the chicken and top with parsley and lemon zest.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes