Roasted Chicken with Balsamic Vinaigrette

11 190 473
Ingredients Minutes Calories
Prep Cook Servings
2 h 1 h 10 min 6
Roasted Chicken with Balsamic Vinaigrette
Health Highlights


1/4 cup Balsamic vinegar
2 tbsp Dijon mustard
2 tbsp Lemon juice
2 clove(s) Garlic (chopped)
2 tbsp Extra virgin olive oil
1 pinch Salt
1 dash Black pepper
1 medium/large bird Whole Chicken (about 4 lbs - cut into pieces - giblets, neck and backbone reserved for another use)
1/2 cup Chicken broth (stock), low sodium
1 tsp Lemon peel (zest)
1 tbsp Parsley, fresh (chopped)


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.

Nutrition Facts

Per Portion

Calories 473
Calories from fat 273
Calories from saturated fat 71
Total Fat 30 g
Saturated Fat 7.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 6.1 g
Monounsaturated Fat 13.8 g
Cholesterol 146 mg
Sodium 245 mg
Potassium 438 mg
Total Carbohydrate 3.7 g
Dietary Fiber 0.3 g
Sugars 1.9 g
Protein 46 g

Dietary servings

Per Portion

Meat 2.1

Energy sources