Roasted Chicken with Balsamic Vinaigrette

Ingredients

• 0.3 cup balsamic vinegar 
• 2 tablespoons dijon mustard 
• 1 tablespoon parsley leaves fresh chopped
• 2  garlic cloves chopped
• 2 tablespoons juice of lemon fresh
• 1 teaspoon lemon zest 
• 0.5 cup low-salt chicken broth 
• 2 tablespoons olive oil 
• 6 servings salt and pepper black freshly ground
• 4 pound meat from a rotisserie chicken whole for another use cut into pieces giblets, neck and backbone reserved

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• baking pan
• wooden spoon
• aluminum foil
• ziploc bags

Directions

1. Watch how to make this recipe.
2. Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend.
3. 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.
4. Preheat the oven to 400 degrees F.
5. 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.
6. Transfer the chicken to a serving platter.
7. Place the baking dish on a burner over medium-low heat.
8. 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.
9. Drizzle the pan drippings over the chicken.
10. Sprinkle the lemon zest and parsley over the chicken, and serve.