ROASTED CHICKEN WITH BALSAMIC VINAIGRETTE
Provided by Giada De Laurentiis
Categories main-dish
Time 3h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- 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.
SAGE, MUSTARD AND BALSAMIC ROASTED CHICKEN
Steps:
- Preheat oven to 400 degrees. Push 3 sage leaves under the loose skin of each hen and transfer to a shallow, non-metallic dish. Place the oil, mustard, vinegar, salt and pepper in a bowl and stir to combine. Pour the mustard marinade over the hens and coat thoroughly. Allow to marinate in fridge for 30 minutes. Place hens on a wire rack in a metal baking dish. Toss the shallots with the remaining oil and place in bottom of dish. Roast for 15-20 minutes or until the hens are golden and cooked through and onions are tender.
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