Food Network UK

Roasted chicken with balsamic vinaigrette

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Ingredients

  • For the balsamic vinaigrette:

  • 60ml balsamic vinegar
  • 2 tbsps Dijon mustard
  • 30ml fresh lemon juice
  • 2 garlic cloves, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 30ml olive oil
  • Salt and freshly ground black pepper

  • For the chicken:

  • 1 whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
  • 120ml low-salt chicken stock
  • 1 tsp lemon zest
  • 1 tbsp Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped fresh parsley leaves
  • Balsamic vinaigrette, recipe follows

Use imperial measurements

Method

How to make Roasted chicken with balsamic vinaigrette

For the balsamic vinaigrette:
1) Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to Technique: Blend Mixing two or more ingredients with another so that they combine together as one mixture. You can also use the main blade of a food processor to blend. I know this Teach me, please blend .

For the chicken:
1) 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 two hours and up to one day.

2) Preheat the oven to 200°C.

3) 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 one hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time.

4) Transfer the chicken to a serving platter.

5) Place the baking dish on a burner over medium-low heat. Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking tray with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken.

6) Sprinkle the lemon zest and parsley over the chicken, and serve.