Prep Time: 15 min
Cook Time: 1 hr 0 min
Serves: 6 servings
- 1/4 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 teaspoon Lime or Lemon Juice
- 1 tsp Lime or Lemon Zest
- 1 tablespoon chopped dried Basil
- 1 tablespoon dried Rosemary
- 1 (4-pound) whole chicken, cut into pieces (Don’t use giblets, neck and backbone)
Directions: Whisk all ingredients except the chicken into a large resealable plastic bag. Add the chicken pieces into the 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 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. Place the roasted chicking onto a serving platter.
Optional: Place the baking dish on a burner over medium-low heat. Whisk 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. You can also use as a gravy for mashed potatoes.