"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Roasted Chicken with Balsamic Vinaigrette Recipe

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This recipe for Roasted Chicken with Balsamic Vinaigrette, by , is from Class of 2015, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Luke Fisher

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup balsamic vinegar
2 tbsp. Dijon mustard
2 tbsp. fresh lemon juice
2 garlic cloves, chopped
2 tbsp. olive oil
Salt and freshly ground black pepper
1 (4 lb) whole chicken, cut into pieces
1/2 cup low-salt chicken broth
1 tsp. lemon zest
1 tbsp. chopped fresh parsley leaves

Directions:
Directions:
Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt and pepper in a 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. Remove the chicken from the bag and arrange on a large greased baking dish. Roast until the chicken is just cooked through, about one 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.

 

 

 

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