Roasted Chicken with Balsamic Vinaigrette

Words cannot even begin to describe how I feel about this chicken.

I have to tell you though, my culinary day didn’t start very well. I had my heart set on making Ossobucco tonight (Italian braised veal shanks), but unfortunately, the availability of veal shanks at the butcher was enough of a problem that I needed to switch dinner plans. The last minute switch caused a need for a dish that was just as satisfying and meaty as Ossobucco, but easy enough that I didn’t have to feel defeated once again. That and the fact that I really didn’t feel like searching the market for a lot of ingredients.



So, I found this recipe for Giada’s Roasted Chicken with Balsamic Vinaigrette. Just the sound of it made my mouth water. Oh, and I had all of the ingredients in my kitchen already. A definite plus. So, I set out to make this chicken. I did alter the recipe slightly (added some Grainy Dijon and Lemon Zest in the marinade and reduced the oil), but overall, it remained the same.

And I was not disappointed. It was so easy and so delicious. In a way, it reminds me of my mom’s soy sauce chicken, with the sweetness and saltiness, and tartness all in one dish.



It was just so juicy and flavorful. Served with some simple steamed rice which soaked up all the sauce and the juices, it was what my husband called “the best chicken dish so far.”

And we both have Giada to thank for this one! It was so simple, so juicy, and just so amazing, just like she said it would be!

Roasted Chicken with Balsamic Vinaigrette
Adapted from recipe by Giada De Laurentiis from her book “Everyday Italian”
Serves 4

4 Whole Chicken Legs (drum &thigh)
1/2 cup Balsamic Vinegar
3 tbsp Dijon Mustard
3 tbsp Grainy Dijon Mustard
1/4 cup Fresh Lemon Juice
Zest of 2 Lemons
3 Cloves Garlic, minced
2 tbsp Olive Oil
1 tsp Salt
1 tsp Fresh Black Pepper
Fresh Flat Leaf Parsley, chopped for garnish

In a large bowl or a ziplock bag, whisk together the balsamic, mustards, lemon juice, half the lemon zest, garlic, olive, salt, and pepper. Add the chicken and toss to coat. Let marinate in the fridge for at least 2 hours, and up to 1 day.

Preheat the oven to 400 degrees F. Pour the chicken and marinade into a large baking dish. Roast for about 40-50 minutes, until the chicken cooked. Transfer the chicken to a serving platter. Pour the marinade from the baking dish into a sauce pan over medium heat and allow to reduce slightly, about 5 minutes. Drizzle the sauce over the chicken and garnish with reserved lemon zest and parsley.

I served this dish with plain steamed brown rice and it was delicious!