Balsamic Roasted Chicken
Need something that is easy? Try this Italian dish tonight. ;-)
Ingredients:
1/3C balsamic vinegar ( I use Colavita brand for cooking)
3 Tbls dijon mustard (I use MaiLLe brand)
3 Tbls fresh lemon juice (I used all the juice from one juicy lemon)
3 garlic cloves, smashed and chopped
3 Tbls olive oil (I use Colavita brand for cooking)
Salt and freshly ground blk pepper
4 Lbs chicken, cut into pieces (I used legs and thighs, but any kind is fine)
3/4 C low sodium chicken broth
2 tea lemon zest (good idea to zest your lemon of all it's peel before you get it's juice)
1 1/2 Tbls chopped fresh parsley leaves (I used flat this time, bc my garden was out of curly)
1/3C balsamic vinegar ( I use Colavita brand for cooking)
3 Tbls dijon mustard (I use MaiLLe brand)
3 Tbls fresh lemon juice (I used all the juice from one juicy lemon)
3 garlic cloves, smashed and chopped
3 Tbls olive oil (I use Colavita brand for cooking)
Salt and freshly ground blk pepper
4 Lbs chicken, cut into pieces (I used legs and thighs, but any kind is fine)
3/4 C low sodium chicken broth
2 tea lemon zest (good idea to zest your lemon of all it's peel before you get it's juice)
1 1/2 Tbls chopped fresh parsley leaves (I used flat this time, bc my garden was out of curly)
Directions:
1.
Combine first six ingredients into a gallon
sized zip-lock bag.
2.
Cut up chicken into pieces if you are using a
whole chicken, or if the leg is attached to the thigh, like mine were.
3.
Add chicken to bag and refrigerate for at least
2 hours, up to one day.
4.
Preheat the oven to 400 degrees F. Remove
chicken from the bag and dump out the bag, arranging the chicken pieces on a
large baking dish that is stove-top usable too.
5.
Roast chicken for one hour; check to see that it
is cooked through.
6.
Transfer the chicken pieces w tongs onto the
serving platter.
7.
Place the baking pan on a stove top burner. Stir
the chicken broth into the pan drippings w a wooden spoon, scraping up any
brown bits on the bottom or side of the pan and mixing them w the broth and pan
drippings.
8.
Cook down until the mixture reduces in size. I poured
the obvious grease off the top before using it as gravy. I use a grease separator
too.
9.
Drizzle the gravy over the chicken. Sprinkle the
lemon zest and parsley over the chicken.
10.
Serve.
Balsamic Roasted Chicken, Easy and Yum!
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