Salmon with Lentils

Succulent roast chicken marinated with a balsamic vinaigrette and garnished with lemon zest and parsley.
Directions for: Roasted Chicken with Balsamic Vinaigrette

Ingredients

cup balsamic vinegar

2 Tbsp Dijon mustard

2 Tbsp fresh lemon juice

2 cloves garlic, chopped

2 Tbsp olive oil

Salt and freshly ground black pepper

1 (4-lb) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)

cup low-salt chicken broth

1 tsp lemon zest

1 Tbsp fresh parsley leaves, chopped

Directions

1. 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.

2. Preheat the oven to 400F. 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.

3. 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.

4. Sprinkle the lemon zest and parsley over the chicken, and serve.

See more: Chicken, Dinner, Main, Roast