I have been so busy flying back and forth from New York to Colorado, that I haven’t had time to say hello and post some more yummy recipes! I also want to say that i am working on posting photos, which i think will be super helpful not to mention make this blog prettier . I think mid-week posts are the best because most of you probably are looking for weekend meals, and then you can add to your personal recipe file and cook anytime.
This recipe has been a great go to chicken dish but needs to marinate overnight for best results! I don’t usually grill it, but if you do, I suggest that you first cook it in the oven for about 30 minutes, and then throw on grill just to get grill marks and BBQ flavor. It’s wonderful in the oven as well. Gravy from this is yummy and rice works perfectly with this too.
1/4 cup balsamic vinegar
3 tablespoons dijon mustard
2 tablespoons fresh lemon juice (1 average lemon)
1 teaspoon lemon zest (first zest, then juice lemon)
2 garlic cloves, chopped
2 tablespoons olive oil
kosher salt and freshly ground pepper (i like to salt and pepper right before I cook the chicken)
1 whole chicken cut up (if you go to a butcher, ask him to cut the breasts in halves. if you are buying in a supermarket, the breasts will be rather large; you can cut it yourself if you have a good knife. if not, no biggie just cook it in eighths. But I prefer in ten pieces with breasts cut in half.)
1/2 cup low sodium chicken broth
Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt and pepper in a small bowl to blend. Take a large baggie (I love Hefty ziplocks), and put the chicken and vinaigrette in. Squish it all around and coat chicken and place in fridge. I prefer this marinate overnight , but you can do it in the morning for that night. Usually I do it the night before and it sits overnight and most of the next day.
Preheat oven to 400 degrees
Remove chicken from the bag and arrange it in a Pam-sprayed Pyrex type baking dish. Add your kosher salt and freshly ground black pepper now. Roast until the chicken is just cooked through (about 1 hour.) Look at chicken after about 45 minutes; if it is burning, cover with aluminum foil for the remaining cooking time. Transfer chicken to your serving platter and cover with aluminum foil. Take Pyrex with gravy from pan drippings and put on burner of stove (or transfer to a smaller sauce pan). Whisk in the chicken broth (and this is when I add the lemon zest as well,) scraping up all the brown bits as you go. (When you are de-glazing the pan, a wooden spoon works best.) When the gravy comes to a boil, you’re ready to spoon over your chicken. If you plate it individually, put rice on the plate, then a piece(s) of chicken, and then spoon gravy on top. Or I just pour some gravy over the chicken on a platter and put it on the table. Then I put rice in a pretty bowl and put that on the table as well. That way, everyone can take their own.
If you want to BBQ the chicken , cook it first for about 30 minutes, then do gravy as above. Lemon slices look pretty on the platter with some chopped parsley but totally not necessary.
* roasted asparagus is perfect on side
*I love Near East brand of Rice Pilaf in a box (Original) when I don’t feel like fussing with rice. Almost always comes out perfectly if you follow instructions.