Did you survive the holiday? Whew. With all the anticipation, hub bub, visitors and fun, isn’t it good to settle in by the fire and have nothing at all to do except read your new cookbooks? A recipe in one of my cookbooks is this one by the Food Network Chef Giada di Laurentis for Balsamic Roasted Chicken. Five star rating out of 473 reviews! I guess it must be good. I plan to try it at my earliest opportunity and thought I would share it with you. I am going to serve mine with some roasted vegetables drizzled with our Tuscan Herb Extra Virgin Olive Oil and baked at 400 for an hour.
Giada’s Balsamic Roasted Chicken
1/4 cup balsamic vinegar (Marisolio’s 18 Year Aged Traditional would be my choice)
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.