Roasted Balsamic Chicken Recipe
I got this recipe from a friend of mine and it works well to be prepare and freeze ahead of time. If you are going to do that she suggested that you cut you chicken and freeze it in the bag with marinade. Then pull the chicken out the morning of the day BEFORE you want to prepare it – then as it defrosts it will marinade. After that just follow the directions as given.
1/2 cup balsamic vinegar
1/4 cup fresh lemon juice (from about 1 lemon)
1/4 cup Dijon mustard
3 garlic cloves
1 tsp salt
1 tsp freshly ground black pepper
1/2 cup olive oil
Chicken, cut into 6 pieces (about 4 pounds; reserve giblets, neck, and backbone for another use)
1 T chopped fresh flat-leaf parsley
1 teaspoon grated lemon zest (from about 1 lemon) (I just realize I forgot the zest and the parsley on ours. It was good enough without it that I wouldn’t bother with it if you don’t have it on hand.)
In a 13×9x2 inch baking dish, whisk the vinegar, lemon juice, mustard, garlic, salt, and pepper to blend. Whisk in the oil. Add the chicken pieces and turn to coat. Cover and refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
Preheat the oven to 400 degrees F. Roast the chicken uncovered until just cooked through, about 45 minutes. Using tongs, transfer the chicken to a serving platter. Carefully pour the liquid into a small, heavy saucepan and spoon off the excess oil from atop the cooking liquid. Boil until the liquid reduces by about half and thickens slightly, about 8 minutes.
Pour the sauce over the chicken. Sprinkle the parsley and lemon zest over the chicken, and serve.
If the chicken gets too dark too quickly, cover it with aluminum foil, taking the foil off for the last 10 minutes of roasting.
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