Roasted Chicken with Balsamic Vinaigrette

Ingredients

1/4 cup of balsamic vinegar

2 tablespoons Dijon mustard

2 tablespoons fresh lemon juice

2 cloves of garlic, chopped

2 tablespoons of olive oil

Salt and ground black pepper

1 (4 lb) whole chicken, cut into pieces (giblets, neck and spine, intended for other uses)

1/2 cup low chicken broth

1 teaspoon lemon zest

1 tablespoon chopped fresh parsley leaves

Directions

See how to make this recipe.

Whisk the vinegar, mustard, lemon juice, garlic, oliv9e oil, salt and pepper in a small bowl. Combine a piece of vinaigrette and chicken in a large plastic bag with the possibility of re-sealing; seal the bag and throw the coat. Cool by periodically turning the chicken pieces for at least 2 hours and up to 1 day.

Preheat the oven to 400 degrees Fahrenheit. Remove the chicken from the bag and lay the chicken pieces on a large greased baking dish. Fry until the chicken is cooked, about 1 hour. If your chicken brown is too fast, cover it with foil for the remaining cooking time. Transfer the chicken into a serving dish. Place the baking dish on the burner over medium heat. Whisk the chicken broth into the pan, scraping any toasted pieces on the bottom of the sheet for baking with a wooden spoon and mixing them with broth and pans. Pour the saucepan over the chicken. Sprinkle lemon zest and parsley over the chicken and serve.