Roasted Chicken with Balsamic Vinaigrette
This recipe offers a simple yet elegant roasted chicken dish featuring a tangy balsamic vinaigrette marinade. Chicken pieces are marinated for deep flavor, then roasted until tender and golden. The pan drippings are transformed into a savory sauce, brightened with lemon zest and fresh parsley, making for a delicious and easy main course.
Equipment
- 1 Large Roasting Dish or Pan Ensure it is oven-safe and large enough to accommodate all chicken pieces in a single layer.
- 1 Large resealable plastic bag Alternatively, a large non-reactive bowl with a lid can be used for marinating.
- 1 Whisk For preparing the vinaigrette and emulsifying the pan sauce.
- 1 Small Mixing Bowl For whisking the balsamic vinaigrette ingredients.
- 1 Wooden Spoon or Spatula Essential for scraping up flavorful browned bits (fond) from the baking dish to create the pan sauce.
Ingredients
Main
- 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
Instructions
- 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.
Notes
Ensure the chicken pieces are patted thoroughly dry before marinating; this promotes a crispier skin during roasting. For maximum flavor penetration, allow the chicken to marinate for the full recommended time, turning the bag occasionally to ensure even coating. When roasting, use a meat thermometer to confirm the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, avoiding overcooking. The deglazing step with chicken broth is crucial for capturing all the rich, caramelized fond at the bottom of the pan, which forms the incredibly flavorful pan sauce. Always allow the roasted chicken to rest for 5-10 minutes before serving to let the juices redistribute, resulting in a more succulent and tender final product.