Google+

Roasted Balsamic Chicken

1

February 10, 2011 by Sara Kreidler

Serve this with smashed potatoes with artichokes.

Adapted from “Everyday Italian” by Giada DiLaurentiis

Ingredients

  • 1/4 cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1 (4-pound) whole chicken, cut into pieces

Instructions

  1. In a small bowl, whisk together the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper until thoroughly combined.
  2. Place the chicken pieces in a pyrex baking pan and pour vinaigrette over top.  Use kitchen tongs to toss the chicken in the vinaigrette until well covered.  Cover dish with plastic wrap and refrigerate for at least 2 hours and up to 1 day, using kitchen tongs to occasionally toss the chicken in the vinaigrette to keep it well coated.
  3. Preheat the oven to 400 degrees F.
  4. Transfer the chicken pieces in a clean, room temperate pyrex baking pan and place in the oven. Roast until the chicken is just cooked through, about 1 hour. If the chicken browns too quickly, cover it with foil for the remaining cooking time.
Advertisements

One thought on “Roasted Balsamic Chicken

  1. […] ← Roasted Balsamic Chicken Cottage Pie […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Archives

%d bloggers like this: