Roasted Chicken with Balsamic Vinaigrette

Sorry for the delay in posting — I actually cooked this on Sunday, but haven’t gotten around to writing about it until today.

For New Year’s Eve, I decided to make Buffalo Chicken Dip and needed to buy chicken (it doesn’t really count as a “new” recipe since it was first cooked last year, but I’m planning on making it again for the Superbowl and will write about it then as a “bonus” post).  I noticed huge packages of chicken thighs for $1.49 a pound.  What a deal!  How could it be so cheap? I picked up a package that weighed about 5 pounds.

After arriving home, I soon realized why they were so cheap — they were bone-in, skin-on.  Well, I’d find a use for them in addition to the dip.  I Googled “bone-in chicken thigh recipes” and came upon this easy recipe from Giada:

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

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.


The photo doesn’t really do the chicken justice…

I used seven chicken thighs (about 4 pounds), marinated for two hours.  Next time, I will see what happens when they marinate longer.  I cooked them in a Pyrex baking dish, but moved them to a frying pan when it came time to drizzle the pan drippings mixture on top.

My tweaks:

  • I did not use lemon zest since I do not own a zester (one has since been added to my Amazon wish list.  Side note:  Amazon Prime is super dangerous).  Not sure how much of a difference it would have made.
  • I used 1/2 cup of white wine instead of chicken broth (and drank it while eating this chicken :))

The chicken was quite tasty, and pairs nicely with white rice or quinoa.


One thought on “Roasted Chicken with Balsamic Vinaigrette

  1. Sounds quite yummy and quite involved for your cooking abilities. But I’m glad you attempted it and made use of your chicken. Keep up the good work! Glad you also made use of the leftover wine 🙂

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