Roasted Chicken with Balsamic Vinaigrette Recipe

Name: Roasted Chicken with Balsamic Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup balsamic vinegar; 1/4 cup fresh lemon juice (from about 1 lemon); 1/4 cup Dijon mustard; 3 garlic cloves, minced; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 1/2 cup olive oil; Chicken, cut into 6 pieces (about 4 pounds; reserve giblets, neck, and backbone for another use); 1 tablespoon chopped fresh flat-leaf parsley; 1 teaspoon grated lemon zest (from about 1 lemon)

Servings: persons

1/2 cup balsamic vinegar
1/4 cup fresh lemon juice (from about 1 lemon)
1/4 cup Dijon mustard
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 cup olive oil
Chicken, cut into 6 pieces (about 4 pounds; reserve giblets, neck, and backbone for another use)
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon grated lemon zest (from about 1 lemon)

1
In a 13 X 9 X 2-inch baking dish, whisk the vinegar, lemon juice, mustard, garlic, salt, and pepper to blend.
2
Whisk in the oil.
3
Add the chicken pieces and turn to coat.
4
Cover and refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
5
Preheat the oven to 400 degrees F. Roast the chicken uncovered until just cooked through, about 45 minutes.
6
Using tongs, transfer the chicken to a serving platter.
7
Carefully pour the cooking liquid into a small, heavy saucepan and spoon off the excess oil from atop the cooking liquid.
8
Boil until the liquid reduces by about half and thickens slightly, about 8 minutes.
9
Pour the sauce over the chicken.
10
Sprinkle the parsley and lemon zest over the chicken, and serve.
11
If the chicken gets too dark too quickly, cover it with aluminum foil, taking the foil off for the last 10 minutes of roasting.

399

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup balsamic vinegar, 1/4 cup fresh lemon juice (from about 1 lemon), 1/4 cup Dijon mustard, 3 garlic cloves, minced, and more.

Yes, Roasted Chicken with Balsamic Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Chicken with Balsamic Vinaigrette

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