Roasted Chicken with Balsamic Vinaigrette

Roasted Chicken with Balsamic Vinaigrette: A Simple Yet Flavorful Feast!

Looking for a dish that’s both easy to make and packed with irresistible flavor? Our Roasted Chicken with Balsamic Vinaigrette is a true winner! Tender, juicy chicken roasted to perfection and drizzled with a tangy, slightly sweet balsamic vinaigrette—this dish is all about bold flavors with minimal effort. It’s the perfect combination of comfort and sophistication in every bite!

Why you’ll love this recipe:

• Bold & Tangy: The balsamic vinaigrette adds a rich, tangy kick that perfectly balances the savory, crispy chicken. It’s a burst of flavor that’ll elevate every bite!
• Crispy & Juicy: The chicken roasts to golden perfection on the outside while staying juicy and tender on the inside. Every piece is cooked to perfection!
• Simple Yet Elegant: With just a few ingredients and minimal prep, you can create a restaurant-quality meal that’s perfect for any night of the week—or when you want to impress guests without the fuss.
• Versatile & Satisfying: Serve it with roasted veggies, a fresh salad, or your favorite side, and you’ve got a meal that’s as satisfying as it is flavorful.

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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

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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.

Roasted Chicken with Balsamic Vinaigrette is the perfect balance of simplicity and flavor. It’s the kind of dish that’s effortlessly delicious and sure to become a go-to in your recipe rotation. Tender, tangy, and totally irresistible—this is one chicken dinner you won’t want to miss!