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Roasted Chicken with Balsamic Vinaigrette


  • 0.25 cup Balsamic vinegar

  • 2 tablespoons Dijon mustard

  • 2 tablespoons fresh Lemon Juice

  • 2 Cloves Garlic 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)

  • 0.5 cup low salt Chicken Broth

  • 1 teaspoon Lemon Zest

  • 1 tablespoon chopped fresh Parsley Leaf


  • 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 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.

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Posted by JD23Report
Posted by Derek24Report
Not sure how jess cooked it, but my entire family loved this dish.. even my 9 year old fuss pot was asking for seconds.. i did cook it with the lid on for 40 minutes, then took the lid off but the chicken just fell off the bone and was beautiful