Roasted Chicken with Balsamic Vinaigrette
- 2 T balsamic vinegar
- 1 T Dijon mustard
- 1 T fresh lemon juice
- 1 garlic cloves, minced
- 1 T olive oil
- freshly ground black pepper
- chicken, 2 servings, with skin
- 1/2 t lemon zest
- 1/2 T chopped fresh parsley
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. Cover with foil. Roast for half an hour, remove foil, then continue roasting until the chicken is just cooked through, about 30 minutes longer. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Sprinkle the lemon zest and parsley over the chicken, and serve.
*The original recipe calls for one 4-pound chicken, cut into serving pieces. Just use whatever pieces of a chicken you want to feed 2 people; I've halved the rest of the ingredients.