Recipe by Giada De Laurentiis
4 servings
Total cooking time: 55 minutes
Ingredients:
– 1/2 cup aged Balsamic vinegar from Modena ( aceto balsamico )
– 1/4 cup fresh lemon juice (from about 1 lemon)
– 1/4 cup Dijon mustard
– 3 garlic cloves, pressed through a garlic press
– 1 teaspoon sea salt
– 1 teaspoon freshly ground black pepper
– 1/2 cup Spanish extra virgin olive oil
– 1 whole cut-up chicken (about 4-pounds; giblets, neck and backbone reserved for another use)
– 1 tablespoon chopped fresh parsley
– 1 teaspoon lemon zest (from about 1 lemon) read more of this post at, http://oilandvinegar.cruets.com/145/roasted-chicken-balsamic-style
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