Ingredients
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1/4 cup balsamic vinegar
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2 tablespoons Dijon mustard
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2 tablespoons fresh lemon juice
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2 garlic cloves, chopped
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2 tablespoons olive oil
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salt & freshly ground black pepper
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1 (4 lb) whole chickens, cut into pieces (giblets, neck and backbone reserved for another use)
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1/2 cup low sodium chicken broth
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1 teaspoon lemon, zest of
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1 tablespoon chopped fresh parsley leaves
Instructions
- Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend.
- Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat.
- Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
- Preheat the oven to 400 degrees F.
- Remove chicken from the bag and arrange the chicken 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 it with foil for the remaining cooking time.
- Transfer the chicken to a 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 a wooden spoon and mixing them into the broth and pan drippings.
- Drizzle the pan drippings over the chicken.
- Sprinkle the lemon zest and parsley over the chicken, and serve.