Balsamic Chicken

Balsamic Chicken
[from Giada De Laurentiis]

• 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

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.

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So I've had this bookmarked for a while and I FINALLY had the time to make this recipe. The ONLY modification I used was using chicken breast instead of a whole chicken. And honestly, the flavors were very good, brought me back to working at Big Tomato and enjoying their own balsamic chicken. The only problem I had was the stupid chicken texture was horrible. I'm not buying perdue anymore... I think I've stated that fact before... it's terrible...