RECETAS Y COCINA

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

Preparation

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 the 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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