Here is an easy recipe that makes a tasty chicken dinner. It is a Giada recipe from FoodNetwork that we tweaked just a bit.
Gather your ingredients (recipe below) and mix up the marinade at least two hours before baking.
Whisk sauce together:
Pour over chicken that has been placed in a large ziploc bag. Seal and put in refrigerator. Massage it a few times during the two hours in the fridge.
Place into a baking dish or casserole, and bake until done and juices are clear, about 45 minutes to an hour.
This is going to be good! Remove the chicken to a platter, and put the juices into a saucepan.
If there is not enough drippings for a sauce, add some chicken broth or white wine (or half of each) and a teaspoon balsamic vinegar. Reduce over medium high heat until desired sauce consistency.
Plate chicken, spoon over sauce, and sprinkle lemon zest and chopped parsley over the top.
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
Directions: (At least 2 hours ahead)
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.
Tweaks: Check your chicken after about 45 minutes, as it is easy to overcook. When the chicken is done, remove it to a platter and just reduce the drippings along with an additional teaspoon of balsamic vinegar down to a sauce. If there is not much in the way of juices after cooking, just add a little broth or white wine and reduce.
This post is copyrighted by http://sweetpicklesfarm.blogspot.com/