Connect with us

Food Blogs

Rosted Chicken With Balsamic Recipe

2 years ago

on

Print Recipe
 ROASTED CHICKEN with Balsamic Vinaigrette
If you’re bored with the same old roast chicken, try this one. The bird absorbs all the sweet and savory flavors of the marinade, and that’s what keeps the meat incredibly moist. And it’s still moist the next day—perfect for sandwiches and salads. This is a really easy recipe to double (as long as you have a big enough roasting pan). So I usually do, and enjoy my leftovers all week.
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
MetricUS Imperial
Ingredients
Servings
MetricUS Imperial
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a 13x9x2-inch Baking Dish, whisk the vinegar, lemon juice, mustard, garlic, salt, and pepper to blend. Whisk in the oil. Add the chicken pieces and turn to coat. Cover and refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
  2. Preheat the oven to 400 degrees F. Roast the chicken uncovered until just cooked through, about 45 minutes. Using tongs, transfer the chicken to a serving platter. Carefully pour the cooking liquid into a small, heavy saucepan and spoon off the excess oil from atop the cooking liquid. Boil until the liquid reduces by about half and thickens slightly, about 8 minutes.
  3. Pour the sauce over the chicken. Sprinkle the parsley and lemon zest over the chicken, and serve.
  4. If the chicken gets too dark too quickly, cover it with aluminum foil, taking the foil off for the last 10 minutes of roasting.

Related Topics:

I love music and I love food. 'nuff.