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<blockquote data-quote="moreluck" data-source="post: 264352" data-attributes="member: 1246">Balsamic Roasted ChickenIngredients:1/4 cup balsamic vinegar2 tablespoons Dijon or other coarse-grained mustard2 tablespoons fresh lemon juice1 teaspoon lemon zest2 cloves garlic, finely chopped2 tablespoons olive oil1/2 teaspoon brown sugarCoarse salt and freshly ground pepper to taste1 chicken (4.5 lb size), cut into eight pieces1/2 cup chicken stock (homemade preferred) or water1 tablespoon chopped fresh parsleyDirections:In a medium nonreactive bowl, whisk the vinegar, mustard, lemon juice, garlic, olive oil, brown sugar, salt and pepper to taste. Pour over chicken pieces in a plastic bag or other tightly-sealable container. Marinate, refrigerated, for at least 2 hours, or overnight. Preheat oven to 400 degrees. Remove chicken pieces from marinade and arrange in a large baking dish, sprayed with a non-stick cooking spray. Roast for about one hour; cover with foil if it browns too quickly. Remove chicken to a serving platter. Place baking dish on stovetop over medium heat and deglaze with the chicken stock or water, being sure to scrape up any bits in the bottom of the dish. Simmer until sauce thickens slightly, about five minutes. Pour sauce over chicken. Mix lemon zest and parsley in a small bowl. Sprinkle over chicken and serve immediately.</blockquote>

[QUOTE="moreluck, post: 264352, member: 1246"] Balsamic Roasted Chicken [B]Ingredients[/B]: 1/4 cup balsamic vinegar 2 tablespoons Dijon or other coarse-grained mustard 2 tablespoons fresh lemon juice 1 teaspoon lemon zest 2 cloves garlic, finely chopped 2 tablespoons olive oil 1/2 teaspoon brown sugar Coarse salt and freshly ground pepper to taste 1 chicken (4.5 lb size), cut into eight pieces 1/2 cup chicken stock (homemade preferred) or water 1 tablespoon chopped fresh parsley [B]Directions[/B]: In a medium nonreactive bowl, whisk the vinegar, mustard, lemon juice, garlic, olive oil, brown sugar, salt and pepper to taste. Pour over chicken pieces in a plastic bag or other tightly-sealable container. Marinate, refrigerated, for at least 2 hours, or overnight. Preheat oven to 400 degrees. Remove chicken pieces from marinade and arrange in a large baking dish, sprayed with a non-stick cooking spray. Roast for about one hour; cover with foil if it browns too quickly. Remove chicken to a serving platter. Place baking dish on stovetop over medium heat and deglaze with the chicken stock or water, being sure to scrape up any bits in the bottom of the dish. Simmer until sauce thickens slightly, about five minutes. Pour sauce over chicken. Mix lemon zest and parsley in a small bowl. Sprinkle over chicken and serve immediately. [/QUOTE]

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