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Old 01-21-2005, 06:47 PM
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Abear Abear is offline
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Join Date: May 2002
Location: Heart of Cajun Country
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Roasted Chicken with Balsamic Vinaigrette

as posted by DeBora18 in the October 2004 What's for Dinner? thread.

Roasted Chicken with Balsamic Vinaigrette
courtesy Giada De Laurentiis (and the Food Network)
See this recipe on air Wednesday Nov. 03 at 11:00 AM ET/PT.

Show: Everyday Italian
Episode: Dinner and a Movie

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 2 hours
Cook Time: 1 hour
Yield: 6 servings

1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, 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)
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley leaves

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.

I usually cook with boneless chicken because it is healthier. But, this recipe camalizes the tops of the chicken, so it is important that you use the whole bone chicken with the skins on if possible! I made a sauce with the drippings by adding a little flour to the juices!

This is full of flavor, so be careful to make it on a day when you can just enjoy it!
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Last edited by seleach; 12-13-2015 at 03:02 PM.
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