Roasted Balsamic Chicken
Marinade:
1/4 cup balsamic vinegar
2 tbls dijon mustard
2 tbls lemon juice (about 1/2 lemon)
2-4 cloves of garlic, minced or chopped finely
2 tbls olive oil
pinch of salt
freshly ground black pepper
4-5 bone-in chicken breasts or whole fryer chicken, cut up
Parsley (optional)
Directions:
Combine all of the marinade in a bowl. Mix well.
Add chicken pieces or breasts to a seal-able (zip-loc) bag. Pour marinade over. Seal bag and ensure that all pieces of chicken are thoroughly covered. Place in the refrigerator and let marinate for 2 to 8 hours. It's not advised to leave longer than one day, as the vinegar will break down the structure of the chicken.
In the final 15-20 minutes of the marinating process, remove from refrigerator and let it warm while you preheat the oven to 400F.
Pour chicken and contents from the bag out into a roasting pan or casserole dish. Spread the pieces out as best as possible. Then roast the chicken in the 400F oven for approximately one hour. Using a probe thermometer in one of the thicker pieces is highly recommended for perfect cooking time.
Remove from oven and let rest. Finally plate the chicken, spoon some of the yummy balsamic vinegar chicken juices over the top of the chicken and loosely top with chopped parsley, to garnish.
I like to serve this dish with herbed roasted new potatoes, because they bake in the oven at the same temperature for the same length of time in the oven. How much easier can it get than that?
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