SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 496.3
  • Total Fat: 6.5 g
  • Cholesterol: 101.4 mg
  • Sodium: 332.6 mg
  • Total Carbs: 2.5 g
  • Dietary Fiber: 0.1 g
  • Protein: 38.9 g

View full nutritional breakdown of Roasted Chicken with Balsalmic Vinaigrette calories by ingredient
Report Inappropriate Recipe

Roasted Chicken with Balsalmic Vinaigrette

Submitted by: S33HANNA

Introduction

Giada de Laurentis recipe Giada de Laurentis recipe
Number of Servings: 6

Ingredients

    * 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

Directions

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.

6 svgs.

Number of Servings: 6

Recipe submitted by SparkPeople user S33HANNA.





TAGS:  Poultry |

Great Stories from around the Web


Rate This Recipe