• Cooking Time:
  • Servings:
  • Preparation Time:


  • 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
  • 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.


Categories: Main Dish 
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