Roasted Chicken Balsamic Style
Roast Chicken with Balsamic Vinaigrette
Recipe by Giada De Laurentiis
4 servings
Total cooking time: 55 minutes
Ingredients:
- 1/2 cup aged Balsamic vinegar from Modena
- 1/4 cup fresh lemon juice (from about 1 lemon)
- 1/4 cup Dijon mustard
- 3 garlic cloves, pressed through a garlic press
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup Spanish olive oil
- 1 whole cut-up chicken (about 4-pounds; giblets, neck and backbone reserved for another use)
- 1 tablespoon chopped fresh parsley
- 1 teaspoon lemon zest (from about 1 lemon)
Method:
In a 13×9x2-inch baking dish, whisk the vinegar, lemon juice, mustard, garlic, and 1 teaspoon each of 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, at least 2 hours and up to 1 day.
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.
Pour the sauce over the chicken. Sprinkle the parsley and lemon over the chicken, and serve.
TIPS
If the chicken gets too dark too quickly, cover it with aluminum foil, and take the foil off and bake uncovered for the last 10 minutes.
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