I began tonight's dinner the night before by mixing the vinaigrette, quartering the chicken, and allowing it to marinate overnight. Phil and I eagerly awaited tonight's dinner and the heavenly smells from the oven were enough to make our mouths water! The recipe was straightforward and simple. My one recommendation here is to mind the roasting time... I took the chicken out at 40 minutes and it could have withstook maybe even 3 minutes less than that. Regardless, it was delicious! The marinade did its work beautifully overnight and the sauce was divine! (My side dishes were slightly boring but the colors looked great with the parsley and lemon zest on the chicken!)
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons olive oil
Salt and freshly ground black pepper
1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use) 1/2 cup low-salt chicken broth
1 teaspoon lemon zest 1 tablespoon chopped fresh parsley leaves
Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in 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 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 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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