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Date Posted: 13:18:11 06/30/05 Thu
Author: Pat
Author Host/IP: c-24-4-141-83.hsd1.ca.comcast.net / 24.4.141.83
Subject: Roasted Chicken with Balsamic Vinaigrette

http://www.foodnetwork.com/food/cooking/recipe/0,,FOOD_9936_25939,00.html
Mmmm, this sounds good too. It was at the bottom of the white bean recipe, another recipe in the episode. There's also a roasted baby red potato with herbs which sounds like a great accompaniment.

Roasted Chicken with Balsamic Vinaigrette
Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Dinner and a Movie


Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 2 hours
Cook Time: 1 hour
Yield: 6 servings

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

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.

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