Ingredients
- 1/2 cup balsamic vinegar
- 1/4 cup fresh lemon juice (from about 1 lemon)
- 1/4 cup dijon mustard
- 3 clove garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup olive oil
- 1 cup 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)
Preparation
Baking Directions:
In a 13x9x2-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.
