Roasted Chicken with Balsamic Vinaigrette

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.

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