Roasted Chicken With Balsamic Vinaigrette - cooking recipe

Ingredients

1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons olive oil
salt & freshly ground black pepper
1 (4 lb) whole chickens, cut into pieces (giblets, neck and backbone reserved for another use)
1/2 cup low sodium chicken broth
1 teaspoon lemon, zest of
1 tablespoon chopped fresh parsley leaves

Preparation

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.