Wednesday, May 20, 2009

Recipe Tuesday: On a Wednesday...

I'm a day late (well, ok, a few weeks late) with Recipe Tuesday, but I wanted to post it nonetheless! I've been craving this delicious dish, courtesy of Giada DeLaurentiis, for a few weeks now! My friend Shaun and I made this one year in lieu of a turkey for Thanksgiving and I certainly fell in love with its intense and delectable flavor and the complete ease of preparation. I have to hand it to Giada; not only are her dishes flavorful and gorgeous, even for the home cook, but they are generally easy and require just a few simple ingredients. This chicken is delicious sliced up the next day cold on a salad, too!

Roasted Chicken with Balsamic Vinaigrette
Courtesy Giada DeLaurentiis via

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) <---- (I've used just chicken breasts, just drumsticks/'s up to you!)
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.

This is delicious paired with Giada's Insalata Mista, which I've posted about before!

[Image courtesy]

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