Roasted chicken with balsamic vinaigrette

  • Preparation Time15 mins
  • Cooking Time60 mins
  • Serves6
  • DifficultyEasy

For the balsamic vinaigrette

60ml balsamic vinegar
2 tbsps Dijon mustard
30ml fresh lemon juice
2 garlic cloves, chopped
30ml olive oil
Salt and freshly ground black pepper

For the chicken

1 whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
120ml low-salt chicken stock
1 tsp lemon zest
1 tbsp chopped fresh parsley leaves
Balsamic vinaigrette, recipe follows
For the balsamic vinaigrette:
1) Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend.

For the chicken:
1) 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 two hours and up to one day.

2) Preheat the oven to 200°C.

3) 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 one hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time.

4) Transfer the chicken to a serving platter.

5) 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 tray with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken.

6) Sprinkle the lemon zest and parsley over the chicken, and serve.

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