Food Network star Giada DeLaurentiis has become a household word, due to countless T.V. episodes and numerous cookbooks. This recipe is from her first book, and I have made it so many times the page is covered with splotches of dark vinegar and oil. The sweet and savory marinade keeps the chicken incredibly moist, even the leftovers. Usually when I cook a whole cut up bird, the breast pieces are the first to be forked off the platter. But I’ve noticed with this recipe, the wings, thighs and legs are the first chosen; as the smaller pieces soak up even more of the rich flavor. So easy to throw together, and easily doubled for a large group.
1/2 cup balsamic vinegar
1/4 cup fresh lemon juice
1/4 cup Dijon mustard
3 garlic cloves, minced
1 tsp. salt
1 tsp. freshly ground black pepper
1/2 cup olive oil
Chicken, cut into 6 pieces (remove giblets, neck and backbone)
1 Tbs. fresh Italian parsley, chopped
1 tsp. grated lemon zest
In a 13 X 9 baking dish, whisk the vinegar, lemon juice, mustard, garlic,salt and pepper to blend. Add the chicken pieces and turn to coat. Cover and refrigerate, turning the chicken pieces occasionally, for at least two hours or overnight.
Preheat the oven to 400 degrees. Roast the chicken uncovered until just cooked through, about 45 minutes. Using tongs, transfer the chicken to a serving platter. Carefully pour the cooking liquid into a small, heavy saucepan and spoon off the excess oil from atop the cooking liquid. Boil until the liquid reduces by half and thickens slightly, about 8 minutes. Pour the sauce over the chicken. Sprinkle the parsley and lemon zest over the chicken and serve. If the chicken gets dark too quickly, cover with aluminum foil, taking the foil off during the last ten minutes of roasting. Serves 4.
Note: When it’s just our family, I just serve the cooked chicken without the sauce, as its already loaded with flavor. I like to make sure the pieces are turned skin side up before putting the pan in the oven, and have never had it brown too quickly. If you aren’t quite ready to eat, turn the oven down to 300 and it will be fine for quite awhile. Overnight marinading is the best!
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