Monday, July 10, 2006

Roasted Chicken with Balsamic Vinaigrette

From Giada De Laurentiis: Everyday Italian

1/2 C balsamic vinegar
1/4 C fresh lemon juice
1/4 C Dijon mustard
3 garlic cloves, minced
1 tsp salt
1 tsp fresh ground black pepper
1/2 C olive oil
Chicken, cut into 6 pieces (about 4 pounds, reserve giblets, neck, and backbone for another use)
1 Tbsp chopped fresh flat-leaf parsley
1 tsp grated lemon zest

In a 13x9x2 inch baking dish, whisk the vinegar, lemon juice, mustard, garlic, salt, and pepper to blend. Whisk in the oil. Add the chicken pieces and turn to coat. Cover and refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.

Preheat the oven to 400. Roast the chicken uncovered until just cooked through, about 45 minutes. Using tongs, transfer the chicken to a serving platter. Carefully pour the cooking liquid into a small, heavy saucepan and spoon off the excess oil from atop the cooking liquid. Boil until the liquid reduces by about half and thickens slightly, about 8 minutes.

Pour the sauce over the chicken. Sprinkle the parsley and lemon zest over the chicken and serve.

If the chicken gets too dark too quickly, cover with aluminum foil, taking the foil off for the last 10 minutes of roasting.

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