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<blockquote data-quote="moreluck" data-source="post: 52167">Roasted Chicken with Balsamic Vinaigrette &nbsp; 1/4 cup balsamic vinegar&nbsp; 2 tablespoons Dijon mustard&nbsp; 2 tablespoons fresh lemon juice&nbsp; 2 garlic cloves, chopped&nbsp; 2 tablespoons olive oil&nbsp; Salt and freshly ground black pepper&nbsp; 1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)&nbsp; 1/2 cup low-salt chicken broth&nbsp; 1 teaspoon lemon zest&nbsp; 1 tablespoon chopped fresh parsley leaves&nbsp; &nbsp;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.&nbsp; Preheat the oven to 400 degrees friend. 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.</blockquote>

[QUOTE="moreluck, post: 52167"] Roasted Chicken with Balsamic Vinaigrette 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 friend. 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. [/QUOTE]

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